SALSA TOMATO SAUCE RECIPES

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MILD TOMATO SALSA RECIPE: HOW TO MAKE IT



Mild Tomato Salsa Recipe: How to Make It 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.

HOW TO MAKE HOMEMADE SALSA | RESTAURANT-STYLE SALSA RECIP…



How to Make Homemade Salsa | Restaurant-Style Salsa Recip… image

Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Provided by Ree Drummond : Food Network

Categories     condiment

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Yield 12 servings

Number Of Ingredients 10

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice 
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane 
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Steps:

  • Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) 
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. 
  • Refrigerate the salsa for at least an hour before serving.

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HOW TO MAKE HOMEMADE SALSA | RESTAURANT-STYLE SALSA RECIP…
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 15 minutes
Category condiment
  • Refrigerate the salsa for at least an hour before serving.
See details


MILD TOMATO SALSA RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 14 calories per serving
  • 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.
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HOW TO MAKE HOMEMADE SALSA | RESTAURANT-STYLE SALSA RECIP…
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