MILD PEPPERS FOR SALSA RECIPES

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MILD TOMATO SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mild Tomato Salsa Recipe: How to Make It - Taste of Home image

I got this salsa recipe 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. —Pamela Lundstrum, Bird Island, Minnesota

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 10 pints.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 14 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 182mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

QUICK AND EASY SALSA - EASY RECIPES FOR HOME COOKS



Quick and Easy Salsa - Easy Recipes for Home Cooks image

Skip the store-bought jar and make this salsa from scratch instead. This takes less than 15 minutes to make, is adaptable to your desired spice level, and lasts a week in the fridge. For recipe variations, see our article above. Fresh and canned tomatoes work in this recipe. When using canned tomatoes, we love using fire-roasted tomatoes, which add a bit of smokiness to the salsa.

Provided by Adam and Joanne Gallagher

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes approximately 3 cups

Number Of Ingredients 7

2 (15-ounce) cans fire roasted tomatoes or use 4 cups chopped fresh tomatoes (1 3/4 pounds)
1/3 cup chopped white or sweet onion (half medium onion)
2 medium cloves garlic (2 teaspoons minced)
1 to 2 medium jalapeño or serrano peppers, with stems, membrane and seeds removed
1 cup chopped fresh cilantro
1 to 2 medium limes
1/2 teaspoon fine sea salt, plus more to taste

Steps:

  • Place tomatoes into a colander set over a large bowl and allow to drain. Save drained juice to add back to salsa if it is too thick or save to add to soups or other dishes.
  • Add chopped onion to a medium bowl and cover with cold water. Set aside for 10 minutes, drain, and then rinse.
  • Add garlic to a blender or bowl of a food processor and pulse until chopped small. Scrape the sides, and then add the drained tomatoes, drained and rinsed onions, peppers, cilantro, 1/4 teaspoon of salt, and the juice of half a lime. Pulse until your desired texture. Taste, and then season with additional salt or lime juice. (We typically add 3/4 teaspoon of salt).
  • This salsa improves with time so if you have the option, set it aside in the refrigerator for 30 minutes or more before serving. Store in the refrigerator up to a week.

Nutrition Facts : ServingSize about 1/4 cup, Calories 20, FatContent 0.2g, SaturatedFatContent 0g, CholesterolContent 0mg, SodiumContent 102.2mg, CarbohydrateContent 4.4g, FiberContent 1.2g, SugarContent 2.6g, ProteinContent 0.9g

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QUICK AND EASY SALSA - EASY RECIPES FOR HOME COOKS
Skip the store-bought jar and make this salsa from scratch instead. This takes less than 15 minutes to make, is adaptable to your desired spice level, and lasts a week in the fridge. For recipe variations, see our article above. Fresh and canned tomatoes work in this recipe. When using canned tomatoes, we love using fire-roasted tomatoes, which add a bit of smokiness to the salsa.
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Reviews 4.9
Total Time 15 minutes
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  • This salsa improves with time so if you have the option, set it aside in the refrigerator for 30 minutes or more before serving. Store in the refrigerator up to a week.
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