TOMATO SALSA

Ingredients

• 5 cups chopped seeded peeled tomatoes
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 hot pepper, seeded and chopped
• 1 clove garlic, crushed
• 1 can (5 1/2 oz/156 mL) tomato paste
• 1/2 cup vinegar
• 2 tbsp granulated sugar
• 2 tbsp lime juice
• 1 1/2 tsp pickling salt
• 1 tsp paprika
• 2 tbsp chopped fresh cilantro or parsley
• 1 tsp oregano, crumbled

Directions

1. Combine all ingredients except cilantro and oregano in a nonreactive Dutch oven.
2. Bring to a boil, stirring constantly; reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
3. Add cilantro and oregano. Cook mixture 15 - 20 minutes longer or until thickened.
4. Pour into hot sterilized pint (500 mL) jars, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife.
5. Add additional salsa, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth.
6. Seal and process for 25 minutes in a boiling water bath or freeze.
7. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time. Once opened, use within 3 weeks.