Salsa Ninety Nine (Mild)

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A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.


  • 24 pounds tomatoes
  • 1 (12 ounce) can tomato paste
  • ½ bunch cilantro
  • 16 jalapeno chile peppers
  • 2 medium heads garlic
  • 6 large green bell peppers, chopped
  • 6 large onions, chopped
  • 9 tablespoons salt
  • 1 cup distilled white vinegar
  • ½ cup brown sugar
  • ¾ cup cornstarch
  • ½ cup water


Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes

In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.

In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.

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. Allow the mixture to cool, and place it in sterile containers.

Prep time: 1 hr / Cooking time: 2 hrs / Total time: 3 hrs

Serving: 80 / Yield: 20 pints

Calories: 47.8

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