Mild Tomato Salsa Recipe
- 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
- In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.
- Stir in 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,1 hour, stirring frequently.
- Ladle hot mixture into 10 hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 10 pints.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Mild Tomato Salsa(18)
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I have made this and given it to each of my daughter-in-laws to try. We have already made 6 batches, some varying the heat of the peppers and they still want to make more. Will be giving these out for Christmas gifts as well! Hope we get enough tomatoes to make even more! This recipe is a keeper!
This salsa was too sweet and had no heat. It wasn't for our family. If you like sweet salsa then this recipe is for you.
I just tried this last week. I used some chopped parsley instead of celery (since I didn't have any in the house). I used 2 dark green hot peppers (not sure of the kind for sure, but from my neighbors garden) since I didn't have any jalapeno peppers. I used 18 pounds of tomatoes (1/2 were Roma, 1/2 were Regular slicing tomatoes). It made 15 pints for me.
I've been making this recipe for several years now and it is a family favorite! Here's another way to get a little more heat, I take a jalapeno and slice it into rings (seeds and all) put a ring or two in the jars before water bathing. That way it gets a little more kick, but I don't have to worry about our little one getting a hot seed in her mouth. My husband loves this and takes it in his lunch all the time, it is also great for using in other recipes b/c it isn't a typical runny homemade salsa.
What a great way to use up all of the bounties from the garden! I've already given out two cans. Canned salsa is such a fun gift to give, and receive! I will definitely make this recipe again, next year! Thank you!
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