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Mild Tomato Salsa

Source of Recipe

Taste of Home


Recipe Introduction

"I got this salsa 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 truthfully say they helped make it."

Recipe Link: https://tinyurl.com/yszkjr8k

List of Ingredients

â—¦ 10 ½ pounds tomatoes (about 35 medium), peeled and quartered
â—¦ 4 medium green peppers, chopped
â—¦ 3 large onions, chopped
â—¦ 2 cans (12 ounces each) tomato paste
â—¦ 1 ¾ cups white vinegar
â—¦ ½ cup sugar
â—¦ 1 medium sweet red pepper, chopped
â—¦ 1 celery rib, chopped
â—¦ 15 cloves garlic, minced
â—¦ 4 to 5 jalapeño peppers, seeded and chopped
â—¦ ¼ cup canning salt
â—¦ ¼ to ½ teaspoon hot pepper sauce


Recipe

In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapeños, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently.

Ladle hot mixture into ten hot 1-pint jars, leaving ½ inch 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.

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.

Makes 10 pints