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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

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

  • 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

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 Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.