Sweet and Mild Cooked Tomato Salsa

Sweet and Mild Cooked Tomato Salsa

gapch1026 125

"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."

Ingredients 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.
Tips & Tricks
Spicy Bean Salsa

This spicy salsa stars black beans, corn, and a tangy dressing.

Tomatillo Salsa Verde

Vibrant condiment sauce made with tomatillos.

Rate recipe

Your rating


Reviews 17

  1. 22 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 you! It doesn't make me hate it, and it does lend to the salsa itself, so I'll try quartering it next time. I used dehydrated onions since I didn't have any onions in the house at the time. I doubled the recipe and still only ended up with 1 full pint jar and about 3/4 of a pint jar. I decided to can this and although it was a lot of boiling for 1 3/4 jars, I'm glad I did so we can have some of this salsa another time. I did a water bath for 15 minutes and the jars sealed perfectly. In my opinion, the work for this recipe (peeling the tomatoes by boiling in water--the skins come right off!), then chopping all the tomatoes and boiling everything for hours is worth it. Next time I'm just going to make a heck of a lot more of this! :o) Thanks for the recipe!


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 can't wait to make it when the tomatoes in my garden ripen in another month or so!