Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
best-mild-salsa-recipe

Best Mild Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This mild salsa recipe blends fresh, diced tomatoes, crisp onions, and your choice of peppers, creating a perfect balance of flavor with just the right amount of spice.

  • Total Time: 50 minutes
  • Yield: 13 pints 1x

Ingredients

Scale
  • 16 cups peeled and diced tomatoes
  • 5 cups chopped onions
  • 3 cups chopped peppers
  • 10 teaspoons minced garlic
  • 4 teaspoons cumin
  • 3 teaspoons pepper
  • 1/4 cup canning salt
  • 2/3 cup sugar
  • 2 cups apple cider vinegar
  • 2 (16 oz) cans tomato sauce or 1 (29 oz) can tomato sauce
  • 2 (16 oz) cans tomato paste

Instructions

  1. Peel and Dice Tomatoes: If using fresh tomatoes, blanch them in boiling water for about a minute, then cool and peel. If using frozen tomatoes, thaw them in a pot of water for 10-15 minutes to make peeling easier. Dice the peeled tomatoes to make 16 cups.
  2. Chop Onions and Peppers: Chop the onions until you have 5 cups. Then chop the peppers until you have 3 cups. You can use a food processor to speed up this process.
  3. Mince Garlic: Mince the garlic to make 10 teaspoons. If using dried minced garlic, rehydrate it before adding.
  4. Combine Ingredients: In a large stockpot, combine the 16 cups of diced tomatoes, 5 cups of chopped onions, and 3 cups of chopped peppers. Add 10 teaspoons of minced garlic, 4 teaspoons of cumin, 3 teaspoons of pepper, and 1/4 cup of canning salt. Stir in 2/3 cup of sugar, 2 cups of apple cider vinegar, 2 (16 oz) cans of tomato sauce (or 1 (29 oz) can), and 2 (16 oz) cans of tomato paste.
  5. Cook the Salsa: Stir the mixture thoroughly and bring it to a boil. Reduce the heat slightly and let it boil for 10 minutes, stirring occasionally to prevent scorching.
  6. Prepare Jars: Wash and clean approximately 13 pint jars. Fill the jars with the salsa, leaving half an inch of headspace.
  7. Debubble and Seal: Use a debubble tool to remove any air bubbles. Wipe the rims clean, place the lids on the jars, and screw on the rings until they are fingertip tight.
  8. Water Bath Canning: Process the jars in a water bath canner for 15 minutes if you are at or below 1,000 feet elevation. If you are above 1,000 feet, adjust the processing time according to the guidelines provided by a reputable source like the National Center for Home Food Preservation.
  • Author: Jordan Mitchell
  • Prep Time: 30 minutes
  • Canning Time: 15 minutes
  • Cook Time: 5 minutes

Find it online: https://foodprepguide.com/best-mild-salsa-for-canning/

Scroll to Top