Sweet and Mild Cooked Tomato Salsa

I really hate to do this but I must. I started out making this exactly as written except halving the sugar based on previous reviews. The sugar needed halved to be sure. It was edible but not good. For the leftovers, I stuck it in a blender with a generous amount of fresh cilantro and more salt. Blended until smooth. That alone added to the texture and flavor. From there I added more of the seasoning and blended again. Hubs commented that he didn't know what I did but whatever it was turned it from ok to excellent. I agreed. After tweaking the salsa looked fresh and straight out of a restaurant but I didn't photo that because that would be deceiving. My photo is that as written. As written I cannot give this a good rating. Sorry.

Okay, this stuff is delicious! A bit too sweet for my tastes, and I halved the sugar, but the recipe title warns you so if you don't like sweet and don't cut down or eliminate the sugar it's on you! It doesn't make me hate it, and it does lend to the salsa itself, so I'll try quartering it next time. I used dehydrated onions since I didn't have any onions in the house at the time. I doubled the recipe and still only ended up with 1 full pint jar and about 3/4 of a pint jar. I decided to can this and although it was a lot of boiling for 1 3/4 jars, I'm glad I did so we can have some of this salsa another time. I did a water bath for 15 minutes and the jars sealed perfectly. In my opinion, the work for this recipe (peeling the tomatoes by boiling in water--the skins come right off!), then chopping all the tomatoes and boiling everything for hours is worth it. Next time I'm just going to make a heck of a lot more of this! :o) Thanks for the recipe!

Okay, this stuff is delicious! A bit too sweet for my tastes, and I halved the sugar, but the recipe title warns you so if you don't like sweet and don't cut down or eliminate the sugar it's on you! It doesn't make me hate it, and it does lend to the salsa itself, so I'll try quartering it next time. I used dehydrated onions since I didn't have any onions in the house at the time. I doubled the recipe and still only ended up with 1 full pint jar and about 3/4 of a pint jar. I decided to can this and although it was a lot of boiling for 1 3/4 jars, I'm glad I did so we can have some of this salsa another time. I did a water bath for 15 minutes and the jars sealed perfectly. In my opinion, the work for this recipe (peeling the tomatoes by boiling in water--the skins come right off!), then chopping all the tomatoes and boiling everything for hours is worth it. Next time I'm just going to make a heck of a lot more of this! :o) Thanks for the recipe!

I submitted this recipe and wanted to note that sometimes I use canned jalapeno peppers instead of green chilies for zestier salsa.