Mild Salsa

Yield: 12 x quarter-litre (US 1/2 pint / 250 ml) jars

Course Condiments
Cuisine Tex-Mex
Keyword Tomatoes
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Yield 12 x quarter-litre (US 1/2 pint / 250 ml) jars
Calories 17 kcal


  • 1.5 kg paste tomatoes (aka plum, Roma, etc. Coarsely chopped. Measured after prep. About 3 pounds / 6 cups.)
  • 300 g onion (peeled, finely chopped. 2 cups / 10 oz. Measured after prep.)
  • 1 kg bell pepper (seeded, finely chopped. 7 cups / 2 lbs. Measured after prep.)
  • 250 ml lemon juice (bottled. 1 cup / 8 oz)
  • 125 ml lime juice (bottled. 1/2 cup / 4 oz)
  • 1 tablespoon salt
  • 1 teaspoon cumin (dried)
  • 1 teaspoon oregano (dried)
  • 1 1/2 teaspoons chile flakes (optional)
Metric - US Customary


  1. Peel the tomatoes. This is really easy done by washing the tomatoes, then boiling them for 1 to 3 to 5 minutes (depending on the tomatoes) in hot water, then plunging them into a pan, sink or large bowl of very cold water. The skins will pull off easily.
  2. Chop tomato coarsely into about 2 cm (1/2 inch) pieces and add to large pot.
  3. Prep onion (food processor with pulse button is fine) and add to pot.
  4. Wash the peppers, stem and seed them, then chop finely (food processor with pulse button is fine) and add to pot.
  5. Add lemon and lime juice to pot.
  6. Add seasonings (from the salt down to the chile flake) to the pot.
  7. Put pot on the burner and bring to a boil, stirring frequently to avoid scorching on bottom.
  8. When it hits a boil, reduce heat and let simmer for 3 minutes, stirring a few times.
  9. Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
  10. Leave 2 cm (1/2 inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Process in a water bath or steam canner.
  15. Process either size jar for 15 minutes; increase time as needed for your altitude.
  16. Best after at least a month of jar time.