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Tomato Bounty Salsa

Total Time

Prep: 1-1/2 hours Process: 20 min.

Makes

8 pints

I like to make this mild-tasting salsa with yellow tomatoes, but feel free to try other varieties. Use the salsa as a dip for chips or as a condiment for meats.—Joanne Surfus, Sturgeon Bay, Wisconsin
Tomato Bounty Salsa Recipe photo by Taste of Home

Ingredients

  • 9 pounds yellow tomatoes (25 to 30 medium)
  • 4 medium onions, finely chopped
  • 2 cans (6 ounces each) tomato paste
  • 1 large sweet red pepper, finely chopped
  • 3/4 cup white vinegar
  • 4 jalapeno peppers, seeded and chopped
  • 4 garlic cloves, minced
  • 3 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop.
  2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until desired thickness, about 20 minutes. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

Nutrition Facts

1/4 cup: 20 calories, 0 fat (0 saturated fat), 0 cholesterol, 117mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 free food.

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