MILD TOMATO SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
MILD TOMATO SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
More about "tomato and avocado salsa recipes"
AVOCADO RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
AVOCADO, TURKEY BACON AND TOMATO TOASTS - AVOCADOS FRO…
Cuisine Mexican
Calories 360 cal per serving
- Season with salt and pepper to taste and serve.
BACON AVOCADO SALAD RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 339 calories per serving
- Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.
MILD TOMATO SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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.
TOMATO AND AVOCADO SALAD RECIPE | ALLRECIPES
From allrecipes.com
EASY DIY SALSA RECIPE - REAL SIMPLE
From realsimple.com
CUCUMBER TOMATO AVOCADO SALAD - NATASHASKITCHEN.COM
From natashaskitchen.com
PORK TENDERLOIN TACOS WITH AVOCADO SALSA RECIPE - MELISS…
From foodandwine.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
10 BEST TOMATO SOUP WITH CANNED TOMATOES RECIPES - Y…
From yummly.com
HEALTHY AVOCADO TOAST RECIPES - EATINGWELL
From eatingwell.com
FAJITA GNOCCHI SKILLET WITH AVOCADO SALSA - SHE LIKES FOOD
From shelikesfood.com
TOMATO AND AVOCADO SALAD RECIPE | ALLRECIPES
From allrecipes.com