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.
Ingredients
- tomatoes, peeled and: 8 piece (chopped)
- onion: 0.5 piece (chopped)
- green chilies: 1 can (4 ounce can, diced)
- white vinegar: 0.25 cup
- brown sugar: 2 Tbsp
- garlic powder: 0.5 tsp
- ground cumin: 0.5 tsp
- oregano: 0.5 tsp (dried)
- ground coriander: 0.5 tsp
- salt: (to taste)
- hot pepper sauce: (to taste)
Metric Conversion
Stages of cooking
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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.
