Sweet and Mild Cooked Tomato Salsa Recipe - Allrecipes.com
Sweet and Mild Cooked Tomato Salsa Recipe
  • READY IN 3+ hrs

Sweet and Mild Cooked Tomato Salsa

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2010

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!

 
Most Helpful Critical Review
Aug 20, 2011

Omitted the sugar as everyone else suggested. Did not peel tomatoes, and they made the salsa heartier. Added cilantro. Ended up only cooking it for 1 hour and 7 minutes over medium low temp as the liquid evaporated.

 
Mar 24, 2010

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

 
Jul 14, 2010

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!

 
Jul 26, 2011

My search for a homemade salsa is finally over! I have recently started cooking more, and my very first attempt at this salsa was fabulous! I read the comments before hand, and knew I didn't want any sugar in mine, so I omitted it completely. Instead of chiles I used canned jalapenos which made it very warm, but not unbearable. I put in exact amounts of the seasonings, but then added more garlic and herbs until the taste was perfect for me. My husband and coworkers LOVED it! I made it for the 2nd time yesterday, and used 4 small fresh jalapeno peppers, 1 green pepper, and 2 banana peppers, instead of the chiles. It tastes wonderful! Not as hot as the first batch but so tastey. Thank you for the recipe!

 
Oct 13, 2010

I think this salsa is fantastically delicious, yet different. My children hate tom, peppers, and, onions, but they ate this down till the bowl was empty. If you really enjoy it, don't even waste your time taking skins off, just throw it all in a bledder and hit puree, put some tomatoes aside to hand cut into larger chunks if you like some texture. I have made it both ways, skins and no skins, it tastes great regardless!

 
Mar 14, 2011

This was awesome! I cut the sugar in half, used canned tomatoes (it's winter in the midwest), 1 tablespoon of vinegar and only cooked it for 30 minutes. Pulsed it with a soup blender. I will definitely try it with fresh tomatoes this summer!

 
Jan 25, 2011

I think the outcome of this salsa can depend a lot on the type and size of the tomatoes used. Roma are the best for salsas, IMO. Mine were a tad on the small side, so I had to use about 10 of them to keep the salsa from tasting too vinegary. I only simmered mine for 2 hrs. and yummy!! I do puree the final product to hide the chopped onions from my kids, and only use 2 oz. of the diced chiles. Is good!

 

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Nutrition

  • Calories
  • 11 kcal
  • < 1%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 56 mg
  • 2%

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

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