Best 5 New Mexican Tomatotomato Paste Salsa For Canning Recipes
**Indulge in the Vibrant Flavors of New Mexican Tomat-O Tomato Paste Salsa: A Culinary Journey for Canning Enthusiasts**
Salsa, a staple condiment in Mexican cuisine, has captivated taste buds worldwide with its vibrant flavors and versatility. The New Mexican Tomat-O Tomato Paste Salsa takes this beloved sauce to new heights, offering a delectable blend of fresh tomatoes, zesty green chilies, and a rich tomato paste base. This salsa is not just a culinary delight, it's also a testament to the art of canning, preserving the peak flavors of summer's bounty for year-round enjoyment. Dive into this article to discover the secrets behind this tantalizing salsa, including a step-by-step canning guide and variations to suit every palate. Embark on a culinary adventure, explore the diverse recipes, and transform your kitchen into a symphony of flavors.
**Recipes Explored:**
* **Classic New Mexican Tomat-O Tomato Paste Salsa:** Experience the authentic taste of New Mexico with this classic recipe. Perfectly balanced and bursting with flavor, this salsa is a versatile companion to tacos, burritos, enchiladas, and more.
* **Roasted Tomatillo Salsa:** Add a smoky, slightly tangy twist to your salsa with roasted tomatillos. This variation introduces a delightful depth of flavor, making it a perfect match for grilled meats, roasted vegetables, and as a zesty topping for salads.
* **Spicy Habanero Salsa:** For those who crave a fiery kick, the Spicy Habanero Salsa is a must-try. Featuring the intense heat of habanero peppers, this salsa is sure to ignite your taste buds and add an extra layer of excitement to your favorite dishes.
* **Green Chile Salsa:** Embracing the flavors of New Mexican green chilies, this salsa brings a unique and slightly milder heat. Its vibrant green color and bold taste make it a delightful addition to tacos, nachos, and as a zesty dipping sauce.
* **Tomatillo Salsa Verde:** Experience the tangy and refreshing flavors of tomatillos in this Salsa Verde. Its vibrant green color and clean, bright taste make it a perfect complement to grilled fish, chicken, or as a zesty topping for enchiladas.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
TOMATO/TOMATO PASTE SALSA RECIPE - (4.5/5)
Provided by CreativeJBean
Number Of Ingredients 12
Steps:
- Peppers: - This is the combo I used - makes a medium/hot salsa (I left the seeds in all except the green/bell peppers) This should total total slightly more than 4 cups of peppers when finely chopped in the food processor. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes. ( I often simmer for a couple of hours to reduce some liquid.) Ladle hot salsa into clean, hot pint jars, leaving 1/2 inch headspace. Remove air bubbbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids. Process in boiling water canner. 0 - 1000 ft - 15 min. ; 1,001 - 6000 20 min.
NEW MEXICAN TOMATO/TOMATO PASTE SALSA FOR CANNING
Found this jewel in the New Mexico State University's Cooperative Extension Service tomato canning recipes. http://aces.nmsu.edu/pubs/_e/e-323.pdf I wanted a thicker sauce than my slicing tomatoes/beefsteaks & cherries would otherwise give me. Think this will do the trick. Plan to use with whatever hot peppers are ripe - jalapeno, Bulgarian carrot, serrano, cayenne. Moi caliente! EDIT - I have made my first 8 pints - I shredded my big quartered beefsteaks & slicers in the Cuisinart using the shredding disc because my food mill was making them into thin tomato juice - didn't notice skins at all in the smooth flavorful final product! I plan to use this more as a taco sauce given how thick & smooth this sauce has turned out. I used the proscribed jalapenos & giant marconis for the long green chiles (same size & mildness) - turned out mild-medium - won't burn out any but the tenderest of mouths as written. Will be making at least another 3 or 4 batches - peppers will be similar in size but vary with what the garden gives us.
Provided by Busters friend
Categories Sauces
Time 1h15m
Yield 7-9 pints
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for 30 minutes, stirring
- occasionally.
- Ladle hot into pint jars, leaving 1/2-inch
- headspace. Adjust lids and process in a boiling water
- canner. 15 minutes at 0-1,000 feet altitude; 20 minutes
- at 1,001-6,000 feet, 25 minutes above 6,000 feet.
FRESH TOMATO MEXICAN SALSA
Mexican fare only gets better when topped with Anna Yeatts' colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
ROASTED TOMATO SALSA I
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g
Tips:
- Use ripe, fresh tomatoes: This will ensure the best flavor and texture in your salsa.
- Roast the tomatoes before making the salsa: This intensifies their flavor and sweetness.
- Use a variety of peppers: This will give your salsa a complex flavor profile. Be sure to include some spicy peppers, such as habaneros or serranos, for a little kick.
- Don't overcook the salsa: You want it to retain its fresh flavor and texture.
- Can the salsa properly: This will ensure that it lasts for months without spoiling.
Conclusion:
New Mexican Tomato-Tomato Paste Salsa is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a burst of flavor to tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a dipping sauce for chips or vegetables.
This salsa is easy to make and can be canned for later use. Be sure to follow the canning instructions carefully to ensure that the salsa is safe to eat.
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