Sweet Recipe + 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.

Ingredients

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

Cooking Directions

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.

Nutrition Facts

• calories10.7
• carbohydrateContent2.5 g
• fatContent0.1 g
• fiberContent0.5 g
• proteinContent0.3 g
• sodiumContent43.8 mg
• sugarContent1.8 g