SAFE Salsa Recipe

Okay folks. I led you astray with my salsa recipe. Apparently, there is not enough acid in my recipe to prevent botulism. Thanks to reader joe-il for alerting me to my mistake. Read his comment under my original post.

Note: The original post has already been modified somewhat, altering readers to its unsuitability for canning.

I checked with the Extension folks, and they sent over a new recipe (below). Also, I've been informed that salsa should only be canned in pint jars.

Tomato/Tomato Paste Salsa l

3 quarts sliced tomatoes, peeled, cored and chopped
3 cups onions, chopped (3 medium whole)
6 jalapeno peppers, seeded and finely chopped
4 long green chilies, peeled, seeded, and chopped
4 cloves garlic, finely chopped
2 12-ounce cans tomato paste
2 cups bottled lemon or lime juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
1 teaspoon black pepper

Yield: 7 to 9 pints

Jalapeno peppers do not need to be peeled. Peel and prepare chili peppers.* To peel tomatoes, dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water to remove skins. Core and chop tomatoes. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot salsa into clean, hot pint jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids. Process in a boiling water bath canner. Process time in a boiling water bath canner for hot pack pint jars at the following elevations:

0-1,000 feet 15 minutes

1,001 – 6,000 feet 20 minutes

My sincere apologies. (Sigh.) Not a fun post to write.

On a lighter note, the red pepper above weighs a whopping 14oz.