Mild Garden Salsa1 Reviews
- Prep: 1 hr
- Cook: 2 hr
- Ready In: 3 hr
“A great way to preserve fresh peppers and tomatoes, this is a salsa recipe for the successful gardener to enjoy all winter long.” - by Inspired by Home Cooks
Original recipe yields 20 pints
- Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
- In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
- In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
- Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and SPLENDA® Brown Sugar Blend. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
Amount Per Serving (80 total)
- 46 cal
- 0.4 g
- < 1%
- 10.1 g
Based on a 2,000 calorie diet
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