Setaside. Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until softened, 2-3 minutes. Add garlic and cook until fragrant, one minute more. Stir in rinsed rice, tomato paste, cumin, cinnamon, chopped tomatoes, and salt, and cook until well combined, about 2 more minutes.
Allowthe butter and flour mixture to simmer for a couple of minutes. Open the tomato juice and pour some (approximately 1/3 of the juice) into the pan. Stir to blend with the flour and butter mixture and then add the rest of the tomato juice. Stir in the seasonings (onion powder. garlic powder, black pepper, and cayenne pepper).
Add2 tablespoons of bottled lemon juice to each quart jar. If using pint jars, use 1 tablespoon lemon juice. Pack hot tomatoes into jar, leaving ½-inch headspace. Pour hot cooking liquid over tomatoes, leaving ½-inch headspace. Add 1 teaspoon canning salt to each quart jar (½ teaspoon for pint jars).Makingthe salsa: Chop tomatoes, onions, and peppers into a quarter-inch dice by hand or in a food processor. Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer salsa for 30 minutes, stirring occasionally.Placea single layer of tomato quarters in the bottom of a large saucepan. Mash with a potato masher, and heat over medium-high heat until juicy. Add in the remaining tomatoes in 3-4 batches, mashing after each addition. Once all tomatoes are added, simmer until tomatoes are tender and juicy. Remove from heat. . 375 368 111 266 40 394 104 147