mild-garden-salsa

Mild Garden Salsa

2 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    2 h
  • Ready In

    3 h
Recipe by  Inspired by Home Cooks

“A great way to preserve fresh peppers and tomatoes, this is a salsa recipe for the successful gardener to enjoy all winter long.”

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Ingredients

Adjust Servings

Original recipe yields 20 pints

Directions

  1. 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
  2. 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.
  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.
  4. 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.

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Reviews (2)

Rate This Recipe
Anabela
20

Anabela

Good, but a lot of product.

Dansdad
0

Dansdad

tastes good but not much bang for the buck. I made 20 servings but that was wayyy too little

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Nutrition

Amount Per Serving (80 total)

  • Calories
  • 46 cal
  • 2%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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