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Mild Garden Salsa

  • Prep

    1 h
  • Cook

    2 h
  • Ready In

    3 h
Inspired by Home Cooks

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 {{adjustedServings}} servings

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Original recipe yields 80 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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(R) 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

Anabela
20

Anabela

1/25/2011

Good, but a lot of product.

Dansdad
0

Dansdad

8/10/2013

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

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