Sweet and Mild Cooked Tomato Salsa

Sweet and Mild Cooked Tomato Salsa

gapch1026 135

"When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too."


3 h 15 m {{adjustedServings}} servings 11 cals
Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 11 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 23 Ratings


Okay, this stuff is delicious! A bit too sweet for my tastes, and I halved the sugar, but the recipe title warns you so if you don't like sweet and don't cut down or eliminate the sugar it's on...

I submitted this recipe and wanted to note that sometimes I use canned jalapeno peppers instead of green chilies for zestier salsa.

I have been looking forever for a salsa that suits my taste and this is the one! I don't like a lot of heat so I didn't add any hot pepper sauce. I love the fresh, sweet taste of this and I ca...