1. Dice tomatoes and place in fine mesh colander to drain extra juice/water. 2. While tomatoes are draining, dice remaining vegetables and place in large pot. 3. Add salt, sugar, tomato sauce, and garlic. 4. Stir cilantro paste into lime juice and stir to break up paste. Add tomatoes to pot and stir well. 5. Bring just to a boil, then ladle into sterilized pint-sized jars. 6. Place lids and bands on jars and place in pressure canner (NOT pressure cooker) with water level midway up sides of jars. 7. Position and lock canner lid, then heat until steady stream of stem releases from top of canner; allow to vent for 10 minutes. 8. Place weight on canner and bring up to pressure - once canner reaches pressure, process for 12 minutes. 9. Remove canner from heat and allow to cool for 30 minutes. Remove jars from canner and place in cool draft-free area to cool and seal. 10. Jars that do not seal can be placed in refrigerator and used within a couple weeks. 11. Salsa is best if it is chilled prior to use. ---------------------------------------------------------------------------
Nutrition
Ingredients
