Mild Tomato Salsa Recipe

By KitchenGnome

Ingredients

• 10-1/2 pounds tomatoes (about 35 medium), 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

Details

Servings 160
Preparation time 40mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

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, jalapenos, 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 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.

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