Mild Garden Salsa Recipe - Allrecipes.com
  • READY IN 3 hr

Mild Garden Salsa

Recipe by  

"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 Edit and Save

Original recipe makes 20 pints Change Servings
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  • PREP

    1 hr
  • COOK

    2 hrs
  • READY IN

    3 hrs

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® 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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Footnotes

  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1/2 cup salsa
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Reviews More Reviews

Jan 25, 2011

Good, but a lot of product.

 
Aug 10, 2013

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

 

2 Ratings

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Nutrition

  • Calories
  • 46 kcal
  • 2%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 826 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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