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Mild Tomato Salsa Recipe

Mild Tomato Salsa Recipe photo by Taste of Home

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I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truly say they helped make it.

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Mild Tomato Salsa Recipe

Prep: 1-1/2 hours Process: 20 min.

Yield: 160 Servings

90 20 110

Ingredients

36 medium tomatoes, peeled and quartered
4 medium green peppers, chopped
3 large onions, chopped
2 cans (12 ounces each) tomato paste
1-3/4 cups white vinegar
1/2 cup sugar
1 medium sweet red pepper, chopped
1 celery rib, chopped
15 garlic cloves, minced
4 to 5 jalapeno peppers, seeded and chopped
1/4 cup canning salt
1/4 to 1/2 teaspoon hot pepper sauce

Directions

In a large stockpot, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.
Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently.
Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Yield: 10 pints.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (2 tablespoons) equals 14 calories, trace fat (trace saturated fat), 0 cholesterol, 182 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein.

Originally published as Mild Tomato Salsa in Country Woman Christmas Annual 2006, p56

Salsa Gift

For a pretty gift, I tie hot red peppers to a jar of homemade canned salsa and decorate it with raffia. —Karen Shaw, Selden, Kansas

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Mild Tomato Salsa

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(11-13) of 13 reviews

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Reviewed on Aug. 26, 2011 by heishman01

This is the best recipe ever! I made this last year and people are asking me again to make it again. I can't keep enough in my pantry. Thank you.

Reviewed on Aug. 18, 2011 by ladyleeme1

Tried this recipe for the first time and was so very thrilled with the outcome. It is a bit of work as we cut all the veggies up by hand. But well worth it. We doubled the batch and got 21 pints and a bowl for the fridge from it. YUMMMY

Reviewed on Jul. 21, 2011 by smalltowngirl_VA

We love this salsa!! I made some last summer and it wasn't enough! So this year I've already made two batches and plan on making several more if I have enough tomatoes. Even my 5 year old daughter loves this stuff.

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