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© Meredith Corporation. All rights reserved. Used with permission.
(about 5 pints (24 2-tablespoon servings))
Wash tomatoes. Remove stem ends. To peel tomatoes, bring 4 inches of water to boiling in a large saucepan. Immerse tomatoes, a few at a time, into boiling water for 30 to 60 seconds or until the skins start to crack. Immediately dip tomatoes into cold water; drain in a colander. Slip off skins; discard. Remove cores and seeds. Coarsely chop tomatoes. Measure 15 cups chopped tomatoes; place in a large colander set in sink. Allow to stand for 30 minutes.
Transfer drained tomatoes to a 7- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling; reduce heat. Simmer, uncovered, for about 1 1/2 hours or until tomatoes are desired consistency, stirring often.
Add chile peppers, onions, cilantro, lime juice, vinegar, tomato paste, garlic, salt, crushed cumin seeds, and black pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat.
Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. (If the last of the salsa isn't enough to fill another pint jar, place it in an airtight container and chill in the refrigerator for up to 1 week.) Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.