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Mild Tomato Salsa Recipe
Mild Tomato Salsa Recipe photo by Taste of Home

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

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.


  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

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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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!"

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