Recipe for Tomato Salsa (Using Paste Tomatoes) 
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Yield:
16 -18 pints
Ingredients:
Amount Ingredient
7 qt Peeled, cored chopped tomatoes
4 cup Seeded, chopped long green chilies
5 cup Chopped onion
1/2 cup Seeded, finely chopped jalapeno peppers
6 x Cloves garlic, finely chopped
2 cup Bottled lemon juice
2 tbl Salt
1 tbl Black pepper
2 tbl Ground cumin
3 tbl Oregano leaves
Instructions:
Instructions: Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes 0-1,000 altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

Yield 16-18 pints

This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced.

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