Salsa de Tomate con Puré de Tomate (Spanish)

View this recipe in English

  • 3 quartos de tomates para rebanar pelados, picados finamente y sin centro
  • 3 tazas de cebolla picada
  • 6 jalapeños picados finamente, sin semilla
  • 4 chiles verdes largos picados, sin semilla
  • 4 dientes de ajo, picado finamente
  • 2 latas (de 12 onzas) puré de tomate
  • 2 tazas de jugo de limón embotellado
  • 1 cucharada de sal
  • 1 cucharada de azúcar
  • 1 cucharada de comino molido (opcional)
  • 2 cucharadas de hojuelas de orégano (opcional)
  • 1 cucharadita de pimienta negra

Aprenda más sobre los ingredientes

Rinde aproximadamente: 7 a 9 pintas


Advertencia: Use guantes plásticos o látex y no toque la cara al manipular o cortar los chiles. Si no lleva guantes, lave las manos cuidadosamente con jabón y agua antes de tocar la cara o los ojos.)

Preparación de los chiles: No es necesario quitar la piel de los jalapeños. Ya que la piel de los chiles verdes largos puede ser dura, ésta se puede despegar al calentar los chiles. Por lo general, cuando se pican los chiles finamente, no es necesario despegar la piel. Si elige quitar la piel de los chiles, raje el chile a lo largo para dejar el escape del vapor. Quite la piel de los chiles con uno de los métodos siguientes:

Usando el horno o el tostador para que se despegue la piel – coloque los chiles en un horno calentado a 400°F o bajo el asador por 6 a 8 minutos hasta que se despegue la piel.

Usando la estufa para que se despegue la piel - cubra el quemador (de gas o eléctrico) con una tela metálica gruesa. Ponga los chiles en el quemador por unos minutos hasta que se despegue la piel.

Después de tostar los chiles, pele los chiles colocándolos en un sartén y cubriéndolos con un trapo húmedo. (Esto hace que los chiles se pelan más fácilmente.) Déjelos enfriar por unos minutos. Quite la piel y las semillas, y corte los chiles.

Empaque caliente: combine todos los ingredientes en una cacerola grande y revuelva a menudo a fuego alto hasta que la mezcla empiece a hervir. Entonces, reduzca a fuego lento por 30 minutos, revolviendo de vez en cuando. Llene los frascos calientes y limpios con la salsa caliente, dejando ½ pulgada de espacio hasta la boca del frasco. Quite las burbujas de aire y ajuste el espacio superior del frasco si es necesario. Limpie el borde de los frascos con una toalla de papel, limpia y mojada; coloque las dos partes de la tapa metal. Procese en una olla de agua hirviendo según las recomendaciones en Tabla 1.

Tabla 1. Tiempo de procesamiento recomendado para Salsa de tomate con puré de tomate en una olla de agua de agua hirviendo (baño Maria).
  Tiempo de procesamiento a elevations de
Tipo de empaque Tamaño del frasco 0 – 1000 pies 1001 – 6000 pies Más de 6000 pies
Caliente Pintas 15 minutos 20 minutos 25 minutos

EL único cambio que puede hacer seguramente con esta receta de salsa es cambiar la cantidad de especias y hierbas. No intente cambiar la proporcion de vegetal al ácido y tomate porque que puede hacer una salsa insalubre. No sustituya el vinagre por el jugo de limón.

Adaptado con permiso de Recetas de salsa para el envase (Salsa Recipes for Canning), PNW0395, por Val Hillers y Richard Dougherty, Universidad Estatal de Washington. Pullman, WA: Pacific Northwest Extension Publications, 2000 revision. (Centro Nacional para la Conserva Doméstica de los Alimentos, agosto de 2004.)

Recent Content

Can Splenda® (sucralose) be used in preserving food?

Granular Splenda® does not provide preservative properties like sugar. 

Canning Fruits:  Whereas we do not have published research work with using sucralose in the canning of fruits at home available to us, it is possible to use it for sweetening the water used to cover fruits when canning.  The texture and color preserving aspects of a sugar syrup will not be provided.  The result would be like canning in water except for the additional sweetness contributed by the Splenda®.  The USDA fruit canning directions do allow for canning in water (i.e., without a sugar syrup), as there is adequate preservation for safety from the heat of proper canning.  Some people do notice an aftertaste in other products and canned fruits, and it is possible some little changes in natural flavors may occur over storage time, since sugar can mask some of these.  For people used to sucralose sweetening and flavors, the aftertaste may not be an issue.  Based on some of our experiences in canning peaches and pickled foods, we suggest you start seeing what you like by trying less than a full substitution for the sugar in canning syrups.  For example, if you use a medium sugar syrup that is 5-/14 cups water to 2-1/4 cups sugar, try 1 to 1-1/4 cups Splenda® the first time.  You can always sweeten more when you serve the finished product if it is not quite sweet enough; then you can increase the canning liquid amount the next time you can.

Preserves and Pickled Fruits: In other cases, where sugar is important, like some preserves or pickled fruits, it is not recommended that substitution of Splenda® be used for sugar if the product is to be canned for shelf stability.  Splenda® cannot be used in several traditional Southern preserves we have on this website or in the University of Georgia Extension publications.  These are whole or uniform pieces of fruit in a very thick sugar syrup, usually made with figs, peaches or pears.  (These preserves are not jam or pectin gel products.)  Sugar is required for the preservation of these syrupy fruit preserves as published, with very short boiling water canner processes.  Without that heavy amount of sugar, these products become fruit pieces canned in water or lighter sugar syrups, and the usual (and longer) fruit canning process times and preparation directions would need to be used.

Jams and Jellies, or Fruit Spreads: You could use Splenda® as the optional sweetener in a jam or jelly made with a no-sugar needed pectin, such as Mrs. Wages™ Lite Home Jell® Fruit Pectin, Ball® No-Sugar Needed Pectin or Sure-Jell® for Less or No-Sugar-Needed Recipes.  With these low-methoxyl pectins, no sugar is required at all.  Sugar substitutes can be added as desired simply for flavor. The package inserts with these pectins give instructions on when to add the sugar substitutes (usually after all the cooking, right before filling the jars).  Do not try to substitute Splenda® for the required sugar in recipes calling for “regular” liquid and powdered pectins.  

And do not try to substitute Splenda® in long-boil or no-pectin-added jams and jellies intended for room temperature storage as a canned product.  You might get some thickened fruit spreads with just fruit and Splenda®, but they may not have enough water control for processing like a gelled, high sugar-containing jam or jelly.  They might require longer processing to avoid spoilage at room temperature.  If you want to experiment with making these kind of fruit spreads we recommend freezing or refrigeration for storage. 

We have developed three recipes using Splenda® and they are on our website, www.homefoodpreservation.com. They are quick pickled sweet cucumber slices, pickled beets and pickled cantaloupe.  They are under the How do I....Pickle category, as well as National Center factsheets, http://www.uga.edu/nchfp/publications/nchfp/factsheets.html.

There is also a Peach-Pineapple Reduced Sugar Fruit Spread from the USDA Complete Guide to Home Canning that does not require added sugar.  Some other fruit substitutions are provided in the text.  The suggested sugar for sweetening can be left out, or you can add some Splenda® as desired for sweetness.  The process time is longer than regular jams and jellies, and is like that for a fruit puree. http://www.uga.edu/nchfp/how/can_07/peach_pineapple_spread.html

How can I become a Master Food Preserver?

“Master” volunteer programs that are connected to the Cooperative Extension System, such as Master Food Preservers and Master Gardeners, are currently state- or county-managed programs affiliated with the land grant universities and the Cooperative Extension Service in the state. In exchange for extensive education, the master volunteer returns contributions to the local Extension office, such as answering phone calls, developing and hosting exhibits, judging at competitions, etc. There are liabilities involved in someone conducting even volunteer work in the name of a state university; therefore, the guidelines and management procedures will vary among states. At this time, the National Center is not in a position to help individuals meet state guidelines for credentials and the title of Master Food Preserver.

If you would like to find out if your state offers this opportunity to become a Master Food Preserver, contact your local Extension Office (usually listed in local government pages of the phone book under Cooperative Extension Service, Ag Extension Office and/or 4-H Office). You could also contact someone at the state university to either ask your questions or let them know of your interest. These contacts can be found on a website managed by USDA:

Most states do not sell their Master Food Preserver curricula or notebooks to the general public. If someone wants information on preserving, they have other publications available with the actual recommendations and procedures. This website from the National Center is full of “How To” information for various types of food preservation. We will eventually have tutorials and a correspondence type course on line for self-study.

Is it necessary to thaw meat or fish before cooking?

No, meat and fish can be cooked from the frozen state if extra cooking time is allowed. The amount of time will depend on the size and shape of the cut. Large frozen roasts can take as much as 11/2 times as long to cook as unfrozen cuts of the same weight and shape. Small roasts and thin cuts such as steaks and chops require less time.

Can meat and poultry be thawed in the conventional oven?

No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable. Meat and poultry can also be thawed quickly and safely in the microwave oven, followed by immediate cooking, either in the microwave oven or by some other method. Because microwave ovens vary, check your manufacturer's instructions for information on how to safely thaw in your microwave oven. Frozen meat and poultry can also be cooked without thawing.

What is blanching?

Heating or scalding the vegetables in boiling water or steam for a short period of time.

Is it recommended to blanch vegetables before freezing?

Yes. Blanching slows or stops the action of enzymes which cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack.

Is it safe to freeze fruits without sugar?

Yes; sugar is not used as a preservative but only to maintain flavor, color and texture.

Can artificial sweeteners be used in place of sugar for freezing fruits?

Sugar substitutes can be used in place of sugar. Labels on the products give the equivalents to a standard amount of sugar. Follow the directions to determine the amount of sweetener needed. Artificial sweeteners give a sweet flavor but do not furnish beneficial effects of sugar, like thickness of syrup and color protection.


The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book was reviewed and updated in 2020. Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying.