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Tomato Salsa (using slicing tomatoes) USDA Recipe
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Hot pack the pints with water 1-2 inches above the jars in your canning pot. The time to process depends on your altitude: 0-1000 ft. 15 minutes 1001-6000 ft. 20 minutes Above 6000 ft. 25 minutes
Course: Appetizer
Cuisine: American
Servings: 7 pints
  • Ingredients:
  • 4 cups peeled (cored, chopped tomatoes)
  • 2 cups seeded (chopped long green chilies)
  • ½ cup seeded (chopped jalapenos)
  • ¾ cup chopped onions
  • 4 cloves garlic (finely chopped)
  • 2 cups vinegar (5% acidity)
  • 1 tsp ground cumin (optional)
  • 1 tbsp oregano leaves (optional)
  • 1 tbsp fresh cilantro
  • 1-1/2 Tsp salt
  1. Instructions:
  2. Procedure: Wear rubber gloves to cut and prepare the long green chilies and jalapenos. I remove the seeds. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip each tomato into cold water, slip off skins, and remove cores. Combine all ingredients in a large pot and bring to a boil, stirring frequently. reduce heat and simmer 20 minutes, stirring occasionally. Fill hot salsa into hot pint jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel. Adjust lids and process.