Mild Garden Salsa
Inspired by Home Cooks
"A great way to preserve fresh peppers and tomatoes, this is a salsa recipe for the successful gardener to enjoy all winter long."
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Ingredients3 h servings 46 cals
Original recipe yields 80 servings (20 pints)
- Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
- In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
- In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
- Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and SPLENDA(R) Brown Sugar Blend. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
- This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
- Serving Size: 1/2 cup salsa
Per Serving: 46 calories; 0.4 g fat; 10.1 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 826 mg sodium. Full nutrition
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