Print: Sweet and Mild Cooked Tomato Salsa

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.

Prep

15 min

Cook

32 min

Servings

Difficulty

Medium

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 per serving

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