Sweet and Mild Cooked Tomato Salsa |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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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 |
1/2 onion, chopped |
1 (4 ounce) can diced green chilies |
1/4 cup white vinegar |
2 tablespoons brown sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon ground coriander |
salt to taste |
hot pepper sauce to taste |
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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