Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
If desired, peel tomatoes. Seed, core and coarsely chop tomatoes (you should have 14 to 15 cups). Place chopped tomatoes in a large colander; let stand and drain for 30 minutes.
Transfer drained tomatoes to an 8- to 10-quart stainless-steel, enamel or nonstick heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, for 1 to 1 1/2 hours or until thickened, stirring occasionally.
Stir in Anaheim chiles, onions, cilantro, lime juice, vinegar, jalapeños, tomato paste, garlic, salt, crushed cumin seeds and black pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
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.