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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mild Tomato Salsa Recipe

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This recipe for Mild Tomato Salsa is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 36 medium tomatoes, peeled and quartered
• 4 medium green peppers, chopped
• 3 large onions, chopped
• 2 cans (12 ounces each) tomato paste
• 1-3/4 cups white vinegar
• 1/2 cup sugar
• 1 medium sweet red pepper, chopped
• 1 celery rib, chopped
• 15 garlic cloves, minced
• 4 to 5 jalapeno peppers, seeded and chopped
• 1/4 cup canning salt
• 1/4 to 1/2 teaspoon hot pepper sauce
Directions:
Directions:
2 cups liquid. Return tomatoes to the pot.
• 2. Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered,1 hour, stirring frequently.
• 3. Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
• 4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 10 pints.
• Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

 

 

 

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