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Mild Tomato Salsa

 Mild Tomato Salsa
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
160 ServingsPrep: 1-1/2 hours Process: 20 min.


  • 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

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Mild Tomato Salsa (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.