Sweet and Mild Cooked Tomato Salsa

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.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 11 Calories

Ingredients

• 2 tablespoons brown sugar
• salt to taste
• ½ teaspoon garlic powder
• ½ onion, chopped
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup white vinegar
• ½ teaspoon ground coriander
• hot pepper sauce to taste
• 1 (4 ounce) can diced green chilies
• 8 tomatoes, peeled and coarsely chopped

Recipe Instructions

Step 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.