Mild Tomato Salsa Recipe
Mild Tomato Salsa Recipe photo by Taste of
Home
Read reviews (13)
Rate recipe
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 truly say they helped make it.
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
36 medium tomatoes, 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
Directions
•
•
•
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,
jalapenos, 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-in. headspace. Adjust caps. Process for 20
minutes in a boiling-water bath. Yield: 10 pints.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid
touching your face.
Nutritional Facts 1 serving (2 tablespoons) equals 14 calories, trace fat (trace saturated fat), 0
cholesterol, 182 mg sodium, 3 g carbohydrate, 1 g fiber, trace protein.
Sweet Pickled Asparagus Recipe
“Here in Washington, we enjoy lots of fresh asparagus in the spring. This is how my
grandmother used to pickle it,” writes Valerie Giesbrecht of Othello.
Ingredients
•
•
•
•
•
•
•
10 pounds fresh asparagus
5 tablespoons dill seed
5 teaspoons mixed pickling spices
2 quarts water
3 cups cider vinegar
2/3 cup sugar
1/4 cup canning salt
Directions
•
•
Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another
use). Pack asparagus into five 1-qt. jars to within 1/2 in. of top. Place 1 tablespoon dill
seed and 1 teaspoon pickling spices in each jar.
In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Carefully ladle hot
liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles; wipe rims
and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 quarts.
Nutritional Facts 1 serving (4 each) equals 63 calories, 1 g fat (trace saturated fat), 0
cholesterol, 1,429 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.
Rhubarb Marmalade Recipe
Yes
Ingredients
•
•
•
6 cups chopped fresh or frozen rhubarb
6 cups sugar
2 medium oranges
Directions
•
•
Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a
food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer,
uncovered, stirring often until marmalade sheets from a spoon, about 1 hour.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars,
leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10
minutes in a boiling-water canner. Yield: about 8 half-pints.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw
completely. Drain in a colander, but do not press liquid out.
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing
time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 76 calories, trace fat (trace saturated fat), 0
cholesterol, 1 mg sodium, 20 g carbohydrate, trace fiber, trace protein.
Cherry Almond Preserves Recipe
Ingredients
•
•
•
•
•
8 cups pitted sour cherries (about 4 pounds)
1-1/2 cups water
10 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon almond extract
Directions
•
•
•
In a stock pot, bring the cherries and water to a boil; boil for 15 minutes.
Add sugar and bring to a full rolling boil, stirring constantly. Boil for 4 minutes. Stir in
pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from
the heat; stir in extract. Skim off foam.
Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles;
wipe rims and adjust lids. Process 10 minutes in a boiling-water canner. Yield: 11 halfpints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to
the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 106 calories, trace fat (trace saturated fat), 0
cholesterol, 2 mg sodium, 27 g carbohydrate, trace fiber, trace protein.
Grandma's Dill Pickles Recipe
Ingredients
•
•
•
•
•
•
•
11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies
Directions
•
•
In a stockpot, bring the water, vinegar and salt to a boil; boil for 10 minutes. Pack
cucumbers into hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves
and two peppers in each jar.
Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles, wipe
rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 9 quarts.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to
3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet,
add 20 minutes.
Nutritional Facts 1 serving (1 each) equals 4 calories, trace fat (trace saturated fat), 0
cholesterol, 727 mg sodium, 1 g carbohydrate, trace fiber, trace protein.
Blushing Peach Jam Recipe
Ingredients
•
•
•
•
•
•
2 cups crushed peeled peaches
2 cups red raspberries, crushed
1/4 cup bottled lemon juice
7 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1/8 teaspoon almond extract
Directions
•
•
In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to
a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1
minute, stirring constantly.
Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot
sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5
minutes in a boiling-water canner. Yield: 4 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to
the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 89 calories, trace fat (trace saturated fat), 0
cholesterol, trace sodium, 23 g carbohydrate, trace fiber, trace protein.
Spiced Pear Jam Recipe
Ingredients
•
•
•
•
8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
4 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Directions
•
•
Combine all ingredients in a Dutch oven. Simmer, uncovered, for 1-1/2 to 2 hours or until
thick, stirring occasionally. Stir more frequently as the mixture thickens.
Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a
boiling-water canner. Yield: 6 half-pints.
Editor's Note: This recipe does not require pectin.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to
the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 81 calories, trace fat (trace saturated fat), 0
cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.
Garden Tomato Relish Recipe
Rate Garden Tomato Relish Recipe
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
•
•
10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Directions
•
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for
30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel
and finely chop. Place in a stockpot. Add onions and peppers.
•
•
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of
cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the
pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until
slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles;
wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10
pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to
3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet,
add 20 minutes.
Nutritional Facts 2 tablespoons equals 20 calories, trace fat (trace saturated fat), 0 cholesterol,
136 mg sodium, 5 g carbohydrate, trace fiber, trace protein.