Tomato salsa recipe

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A thick tomato salsa that can be used as a dip with chips or with Mexican dishes like fajitas and tacos.
Preparation time: 10 minutes, Cooking time: 45 minutes, Serves: 12 


1 1/2 quarts ripe tomatoes, peeled, cored and chopped
3 serrano or jalapeno peppers, seeded and finely chopped
2 green chiles, seeded and chopped
1 1/2 cups yellow onions, chopped
2 cloves garlic, finely chopped
1 bell pepper, seeded and finely chopped

12 ounces tomato paste, canned
1 1/2 cups lemon juice, bottled
1/2 Tbsp ground cumin
1/2 Tbsp ground paprica
1/2 Tbsp dried oregano
1/2 Tbsp sugar

Salt and black pepper to taste


Add all ingredients in a large saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally.

Divide the sauce into jars, put the lids on boil in water bath for an additional 15 - 20 minutes. 

Let jars cool down and store or refrigerate for 4-6 weeks.

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