My husband and I have a great vegetable garden with tomatoes, peppers, green beans, peas and on and on. I have to credit him for the tasty treats, as I don’t do quite as much dirty work as he does. What? Weeding? I think not.
We’ve had some form of a garden for our entire five years of marriage and we’ve tried various salsa recipes. But, the winner for the best mild salsa is Salsa Ninety Nine which we found a few years ago on allrecipes.com. Here’s a direct link to the fabulous recipe.
We eat a lot of tomatoes, so we don’t usually have enough to do the full recipe, but the website will let you cut it down by servings. We usually use 20. So, here are some tips for making this salsa. This recipe doesn’t call for canning, but you can certainly can it. We just opened some jars from last year and it is still delish! So, here we go…
Salsa Ninety Nine (mild)
Prep Time: 1 Hour
Cook Time: 2 Hours
Ready In: 3 Hours Servings: 20
“A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.”
6 pounds tomatoes
1/4 (12 ounce) can tomato paste
1/8 bunch cilantro
4 jalapeno chile peppers
1/2 medium head garlic
1-1/2 large green bell peppers, chopped
1-1/2 large onions, chopped
2 tablespoons and 3/4 teaspoon salt
1/4 cup distilled white vinegar
2 tablespoons brown sugar
3 tablespoons cornstarch 2 tablespoons water
I have scaled this recipe’s ingredients to yield 20 servings. The directions below still refer to the original recipe yield (80).
1. Core and peel the tomatoes.
Here’s a tip for peeling tomatoes – put a cross on the bottom of each tomato and boil them for a few minutes. That will loosen the skin and it will slide right off!
Remove the tomato seeds and pulp. Put seeds and pulp through a food processor. Chop the outsides of the tomatoes.
2. In a large pot over low heat, boil the milled liquid (strain the seed remnants through a thin colander first) and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
3. In a blender or food processor, puree cilantro, jalapeno, garlic and 1/8 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
4. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. 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.
5) If not canning: allow the mixture to cool, and place it in sterile containers.
If canning: immediately pour salsa into hot sterilized Ball jars. Seal tightly and boil in a water bath for 15 minutes. Cool on a cooling rack and once cool, make sure the jars have sealed by pushing on the tops. The tops should not bounce back at you. Enjoy!