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Mild Tomato Salsa Recipe

Mild Tomato Salsa Recipe

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
TOTAL TIME: Prep: 1-1/2 hours Process: 20 min. YIELD:160 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Mild Tomato Salsa

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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."

Reviewed Aug. 12, 2016

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

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:)"

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."

Reviewed Oct. 19, 2015

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

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."

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!"

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!"

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."

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."

Reviewed Aug. 29, 2013

"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."

Reviewed Aug. 28, 2013

"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!"

Reviewed Sep. 22, 2012

"This is truly the best salsa recipe ever. I never made salsa before because I had never tasted a recipe that I liked enough to go through all the work. That has all changed now. This is my second year of making this recipe and everyone that tries it loves it. It is sweet, but I like it that way. It is not a hot salsa, but you can add a few more or some seeds from the jalapenos to make it hotter. My son doesn't like his salsa so chunky so he does a spin or two in our ninja blender."

Reviewed Jul. 18, 2012

"This is the BEST salsa ever !! The hubby can not get enough of it. I used roma tomatoes fresh from the garden. It asked for 36 med. tomatoes, I figured 2 to 3 roma tomatoes for 1 med. tomato. I used banana peppers in place of the green peppers, omitted the jalapeno by adding 1 extra red pepper plus did away with the celery and hot pepper sauce. For a little spice I sprinkled it with crushed red pepper and it came out GREAT. I will never buy store bought salsa again. This has the best taste and I am not a fan of salsa but this one is wonderful. Thank you for sharing this receipe it is a keeper in my household."

Reviewed Jul. 2, 2012

"My husband and I made this salsa last summer with our own garden tomatoes. He wasn't too keen on the sweetness of it (I really liked it), but we absolutely loved the flavor of it! We had all kinds of friends commenting on it too. It has just enough heat to be medium spice, and I'm sure it would be easy to just add or subtract the hot peppers if you like it differently. We ran out a few months ago and have been impatiently waiting to make some more. Will be making LOTS this year so we have enough till next summer. Definitely recommend making this, and it's not hard at all, just takes a bit of time. Thanks for the great recipe!!!"

kids chauffer
Reviewed Jan. 1, 2012

"I use a little less sugar and I add red yellow and orange peppers omitting the hot sauce, I have recieved many compliments on this and give jars away as a gift"

Reviewed Oct. 9, 2011

"My family can't get enough of this salsa! It is absolutely the best salsa ever. Maybe it is the fresh tomatoes, anyhow it is full of flavor. I plan on canning all my tomatoes into salsa next year and we have a huge garden. Thankyou for the recipe."

Reviewed Sep. 30, 2011

"What kind of red and green peppers should you use? Bell peppers?"

Reviewed Sep. 12, 2011 Edited Apr. 19, 2015

"My family loves this recipe. I have canned this salsa several times.This is the best salsa I have tasted. Thank you for sharing it. Sometimes I reduce the sugar by half, but I test each batch starting with a 1/4 of a cup. If you want more heat add more jalapenos. The best batches I have made are with Vidilla onions . Thanks again."

Reviewed Sep. 11, 2011

"This is the best salsa I've ever made. I added a drained black beans to the tomato mixture right before processing. I've told several of my friends about this recipe too."

Reviewed Sep. 11, 2011

"I made this salsa and it's excellent. I've told my daughter and several friends about this recipe. I added a can of black beans. I drained them first, and right before I was ready to pack the jars, I added it into the tomato sause mixture and processed like specified."

Reviewed Aug. 27, 2011

"We love this Salsa, I tweeked it a little bit by adding cilantro and some spices. We made it last year and it was gone very fast ~ this year we are making several batches!!!! Gotta have enough for the whole year!"

Reviewed Aug. 26, 2011

"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 Aug. 18, 2011

"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 Jul. 21, 2011

"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."

Reviewed Oct. 3, 2010

"This is the best salsa ever. I made 20 pints today. Thank you for sharing this recipe."

Reviewed Aug. 31, 2010

"I have made this recipe for a couple of years now. This year I'm giving over 7 cases of this

tasteful, most requested recipe for Christmas gifts along with the tortilla chips. I do however modify the recipe to suit our taste. I omit the celery ribs and add 2 or 3 ears of fresh corn cut off the cobb. Not only does it make the salsa pretty, but extremely tasty! And since we raise and sell over 30 acres of sweet corn and other garden fresh farm grown produce at several farmers markets, I use what I grow! You will not be disappointed in this recipe! So fill up your shelves....winter is coming!"

Reviewed Jul. 22, 2010

"I just made this recipe, exactly as written! It is wonderful!! Even my 4 year old daughter couldn't get enough. Can't wait to make another batch!"

Reviewed Nov. 17, 2009

"I've made two batches of this salsa, and everyone loves it, the recipe has been requested by anyone who tastes it."

Reviewed Oct. 27, 2009

"This salsa was great, but it needed cumin, which I added once I tasted it and it went from a 4-star to a 5-star recipe!"

Reviewed Oct. 27, 2009

"I found this recipe and made a batch. my family loved it. I ended up making 90 pint jars. We are going through it so fast, I hope we have enough. It is best made with Vidilla Onions. This recipe is awesome!!!!"

Reviewed Aug. 30, 2009

"This is a great recipe! It's easy and even my kids think it has enough heat. I used hotter peppers than the jalapenos. I will make this often. Thanks!"

Reviewed Aug. 20, 2009

"try a habanero pepper, that'll do it."

Reviewed Aug. 13, 2009

"Try some chopped onions and a dash of hot sauce and some garlic chopped fine-you want heat, oh baby is that heat! It'll keep you warm all winter!"

Reviewed Jul. 10, 2009 Edited Jul. 23, 2009

"This is a geat recipe. I cut it in half and added some cummin (1 tsp) and about a cup of cilantro. The flavor is great but needs more kick. Maybe best not to seed one or two Jalapenos if you want to kick it up notch. I used 4 seeded peppers nd still no heat.

Ben Griffith"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.