Sweet And Hot (or Not) Cooked Tomato Salsa
From gkwillow 13 years ago
- 3 hours (simmer) to make
- Serves ???
When I've had all the garden tomatoes that I want to eat fresh, I peel and freeze them specifically for this recipe. Make it milder by using green chilies instead of jalapenos. If you use Roma tomatoes, plan on at least doubling the amount of tomato. Read more What's listed in the recipe is based on medium-large full-size tomatoes. See less
Ingredients
- 8 tomatoes, peeled and coarsely chopped shopping list
- 1/2 onion, chopped shopping list
- 1 (4 ounce) can diced jalapenos or green chilies shopping list
- 1/4 cup white vinegar shopping list
- 2 tablespoons brown sugar shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon dried oregano shopping list
- 1/2 teaspoon ground coriander shopping list
- salt to taste shopping list
How to make it
- Combine the tomatoes, onion, chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, and salt in a Dutch oven or large pot over medium-low heat.
- Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 2-3 hours.
- Store in refrigerator.
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