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My Best Sweet Salsa

Submitted by Josiah Elder, Corn Belt Energy Corporation
Course Appetizer
Cuisine Mexican
Servings 12 pints


  • 8 or more cups tomatoes blanched, peeled, cored and chopped
  • 4 cups assorted variety of green peppers (Anaheim, Pasilla, Hungarian wax, bell) seeded and chopped
  • 2 cups jalapeno peppers chopped
  • 1-1/2 cups onion chopped
  • 4 cloves garlic minced
  • 1 can diced tomatoes drained reserving juice
  • 2 small cans tomato paste
  • 1-1/2 cups apple cider vinegar
  • 6 limes squeeze for juice
  • 3 teaspoons ground cumin
  • 4 teaspoons salt
  • 2 teaspoons ground chipotle pepper seasoning
  • 4 tablespoons fresh oregano chopped
  • 4 tablespoons fresh cilantro chopped
  • 6 tablespoons brown sugar


  • Chop tomatoes reserving juice for later.
  • Add peppers and onions. Hold out 2 cups for later.
  • Combine reserved tomato juice from fresh and canned tomatoes and heat to reduce liquid.
  • Meanwhile, combine remaining tomato mixture with rest of ingredients. Bring to a boil, stirring frequently.
  • Reduce heat once it boils and simmer 20 minutes.
  • Add the reserved 2 cups of tomato mixture and 2 additional tablespoons of brown sugar. Add reduced tomato liquid. Simmer 5 minutes.
  • Put in clean pint jars, with ΒΌ-inch headspace, seal and process in hot water bath for 30 minutes. Makes 10-14 pints.


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