My best sweet salsa

My Best Sweet Salsa

Fruit or vegetable?

As a child, I remember going into our family garden, picking the biggest, reddest tomato I could find, wiping any dirt off on my shorts and biting into this sun-kissed delight. The juice dripped down my chin and I relished every bite. It was my favorite then and that hasn’t changed. We often have meals of sliced tomatoes and sweet corn, and I can’t wait for both to be in season again.

Tomatoes come in so many varieties and colors. Large pink beefsteaks to red, orange and yellow cherry and grape tomatoes, and multi-colored heirlooms, and that’s just the tip of the iceberg. August gardens have an abundance of this juicy delight and the recipes this month will help you enjoy them even more.

Valerie Cheatham

Print Recipe
My Best Sweet Salsa
Submitted by Josiah Elder, Corn Belt Energy Corporation
My best sweet salsa
Course Appetizer
Cuisine Mexican
Servings
pints
Ingredients
Course Appetizer
Cuisine Mexican
Servings
pints
Ingredients
My best sweet salsa
Instructions
  1. Chop tomatoes reserving juice for later.
  2. Add peppers and onions. Hold out 2 cups for later.
  3. Combine reserved tomato juice from fresh and canned tomatoes and heat to reduce liquid.
  4. Meanwhile, combine remaining tomato mixture with rest of ingredients. Bring to a boil, stirring frequently.
  5. Reduce heat once it boils and simmer 20 minutes.
  6. Add the reserved 2 cups of tomato mixture and 2 additional tablespoons of brown sugar. Add reduced tomato liquid. Simmer 5 minutes.
  7. Put in clean pint jars, with ¼-inch headspace, seal and process in hot water bath for 30 minutes. Makes 10-14 pints.
Recipe Notes

Nutrition information: 17 calories; 0.2g fat; 217mg sodium; 3.8g carbohydrates; 0.6g protein.

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