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.
Ingredients
- 8 tomatoes , peeled and coarsely chopped
- ½ onion , chopped
- 1 , 4 ounce
- 0.25 cups white vinegar
- 2 tablespoons brown sugar
- 0.5 teaspoons garlic powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons dried oregano
- 0.5 teaspoons ground coriander
- salt to taste
- hot pepper sauce to taste
Instructions
-
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.
Nutrition Facts
Per serving
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