CHERRY TOMATO SALSA CANNING RECIPES

THE BEST FRESH TOMATO SALSA RECIPE | ALLRECIPES

The Best Fresh Tomato Salsa Recipe | Allrecipes image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories Salsa

Total Time 20 minutes

Prep Time 20 minutes

Yield 5 cups

Number Of Ingredients 9

Ingredients

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, CarbohydrateContent 1.1 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 25.1 mg, SugarContent 0.6 g

EASY PEASY HOMEMADE TOMATO SAUCE (NO ... - GARDEN BETTY

Easy Peasy Homemade Tomato Sauce (No ... - Garden Betty image

Fresh homemade tomato sauce without the need for blanching, peeling, seeding, straining or other traditional (and time-consuming) methods of processing.

Provided by Linda Ly

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 2

Ingredients

15 pounds tomatoes, stems removed
8 tablespoons bottled lemon juice (optional, if canning)

Steps:

Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
Follow the directions above through Step 3. Remove the stockpot from heat.
Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
Stir in 2 tablespoons of bottled lemon juice per jar.
Wipe the rims with a towel, then seal with lids and bands.
Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.

Nutrition Facts : Calories 156 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 2 grams fat, FiberContent 10 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1/2 cup, SodiumContent 46 grams sodium, SugarContent 23 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

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