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Mild Tomato Salsa Recipe
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Mild Tomato Salsa Recipe

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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. —Pamela Lundstrum, Bird Island, Minnesota
Featured In: Top 10 Salsa Recipes
TOTAL TIME: Prep: 40 min. + simmering Process: 20 min.
MAKES:160 servings
TOTAL TIME: Prep: 40 min. + simmering Process: 20 min.
MAKES: 160 servings

Ingredients

  • 10-1/2 pounds tomatoes (about 35 medium), 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

Nutritional Facts

2 tablespoons: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 182mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein.

Directions

  1. In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.
  2. 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.
  3. Ladle hot mixture into 10 hot 1-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.
  4. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mild Tomato Salsa in Country Woman Christmas Annual 2006, p56

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


Reviews for Mild Tomato Salsa

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
MJiowa User ID: 8917816 252925
Reviewed Aug. 19, 2016

"Tastes great!! I was short a pepper so felt comfortable adding some cilantro. Switched out a 1/2 cup white vinegar for cider vinegar. I wish there was a way to not half to use store bought tomato paste but all in all very happy. Took me 3.5 hours start to finish."

MY REVIEW
ClydeWoman User ID: 7322761 252546
Reviewed Aug. 12, 2016

"I prefer a more authentic salsa without so much sugar or vinegar but this salsa had plenty of fresh flavors."

MY REVIEW
VienneM User ID: 8189257 238049
Reviewed Nov. 24, 2015

"First time I made salsa- and it is the best salsa I've ever tasted!!! Not very sweet compared to some other homemade salsa I've tried. If you like spicy you could definitely up the jalape?os/hot sauce. Make sure to mince the garlic very fine. If you like very thick salsa, just add back a little less tomato juice than the recipe calls for. Also be sure to really break up the tomatoes when cooking (unless you like really big chunks). Most people who have tried this have asked for the recipe! We gobbled it up in a big hurry and I am about to make a second batch:)"

MY REVIEW
Hanson13nd User ID: 8383552 235569
Reviewed Oct. 24, 2015

"This is an AWESOME Salsa, Yeah Its Sweet which is Perfect for my mom and I Love it too. Made 1/6 and 1/12 th of this Recipe four times Now. Is so Good... I Used Ten Times the Jalapenos and Added Cilantro Probably be about 1/3 Cup Dried Cilantro for Full Recipe, To Make a Nice Sweet n' Spicy."

MY REVIEW
sarahbaguley101 User ID: 7931826 235235
Reviewed Oct. 19, 2015

"Awesome recipe. A tad sweet. Next time I'll add sugar a little at a time."

MY REVIEW
KLSmith User ID: 250775 231202
Reviewed Aug. 14, 2015

"Great recipe. Love the consistency. Changed celery to dried cilantro and cut salt to 2 tbsp. can make as hot or mild with the types of peppers. We used paste tomatoes and diced them instead of quartering them."

MY REVIEW
Ozarkagirl User ID: 5881259 230873
Reviewed Aug. 8, 2015

"This is a great salsa recipe and I have used it for several years. When I don't have fresh tomatoes, I use two large restaurant size cans of diced tomatoes, draining the excess liquid. I also substitute an 8 oz. jar of sliced jalapenos drained and chopped. Friends are always asking if I can bring some of my homemade salsa to our gatherings. It makes wonderful Christmas presents. You can adjust the recipe to make it as hot as you want or less sweet. It's a keeper!"

MY REVIEW
1rrgirl User ID: 840036 160233
Reviewed Oct. 1, 2013

"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!"

MY REVIEW
Lor207 User ID: 978905 61793
Reviewed Sep. 22, 2013

"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."

MY REVIEW
AprilZim User ID: 7408338 156261
Reviewed Sep. 16, 2013

"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."

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