Mild Tomato Salsa Recipe


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


Ingredients

  • 36 medium tomatoes, peeled and quarteredclassic-tomato-salsa-3
  • 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.
Please Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Leave a Reply

Your email address will not be published. Required fields are marked

This site uses Akismet to reduce spam. Learn how your comment data is processed.