"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." — gapch1026
Watch video tips and tricks
tomatoes, peeled and coarsely chopped
1 (4 ounce) can
diced green chilies
salt to taste
hot pepper sauce to taste
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!
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.
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!
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!
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!
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!
This was a great way to use up my tomatoes... Just a little on the sweet side, but that is the name of the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Mild Cooked Tomato Salsa
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: < 1
This authentic salsa is bursting with fresh tomatoes, peppers, onions, and lime.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.
This salsa is easy and so zesty, it's like a fiesta in your mouth.