Mild Tomato Salsa

By carvalhohm

Ingredients

• 36 medium tomatoes, peeled and quartered
• 4 medium green peppers, chopped
• 3 large onions, chopped
• 24 oz. tomato paste
• 1 3/4 cup(s) apple cider vinegar
• 1/2 cup(s) sugar
• 1 medium sweet red pepper, chopped
• 1 celery rib, chopped
• 15 garlic cloves, minced
• 4 to 5 jalapeño peppers, seeded and chopped
• 1/4 cup(s) canning salt
• 1/4 to 1/2 teaspoon hot pepper sauce

Preparation

Step 1

In a large stockpot, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.

Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapeño, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently.

Ladle hot mixture into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 20 minutes in a boiling-water bath.

Serves 160