Salsa Ninety Nine (Mild)45 Reviews
- Prep: 1 hr
- Cook: 2 hr
- Ready In: 3 hr
“A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.” - by YABEI
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 brown sugar. 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)
- 48 cal
- 0.4 g
- < 1%
- 10.8 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"This is a great recipe if you need to make a lot of salsa or want to make a bunch at once and can it or freeze it. We cut the recipe by about a fourth and it still made about 8 cups. We froze it in 2 ..." See morecup sizes, as the bottles at the store are 16 ounces. These are the modifications I made to the recipe, for our 1/4 size batch. I did my own calculations, as I didn't trust the ones on the site to be accurate enough, and they did turn out with different numbers than I did. I actually didn't have as much fresh tomatoes as it called for (nor did I have a food mill), so I actually just used 1/2 the amount in fresh tomatoes and 1/2 the amount in crushed tomatoes, and it turned out great. I used 4 large tomatoes. With the fresh tomatoes, I peeled them by cutting an x on the non-stem end and dipping them in boiling water to make the peel easier to remove. Then I cut them into quarters and put them into my food processor (I didn't bother seeding them). I put the crushed tomatoes into the food processor as well (one large 28 oz can) of crushed tomatoes and one 6 ounce can of tomato paste. Then you boil all of this and while this is boiling down (to reduce the liquid) you can work on chopping everything else. We used 1/2 bunch of cilantro, 1 bell pepper (seeded) and one onion, 1/2 head of crushed garlic and one seeded jalapeno pepper. I had never worked with jalapeno before, and I used gloves to handle it. I was afraid of making it too spicy, so I only used 1 pepper, but after I tasted a"
"This is the salsa you MUST make! It is amazing. I halfed the recipe and it was lots for our family. I did add some green onions for colour. Be sure to make this recipe as it is stated then it will be ..." See morefabulous! I dont have a mill so I just chopped it and pureed it in this little chopper gadget that I have. Worked great! Next time I am going to use only 4 jalepenos in the recipe that I halfed because with 8 it was a bit too spicy for me! My husband loves it spicy! This is the best salsa recipe that I have found yet. Just perfect. We are having mexican tonight now! Highly recommend and thanks for sharing Joyce!"
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