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South Central MN | This was originally my sister's recipe, but I tweaked it. I use either Roma or San Marzanos tomatoes because they are meatier with less juice. Where it says green tomatoes, I mean the hard green ones that haven't started to ripen, or have just barely started. It says to simmer for 1 1/2 - 2 hours, but I usually do 3-5 hours on a low temp while stirring frequently. After about the first two hours of simmering, I will taste and almost always add more brown sugar and sometimes more tomato paste. Peppers and tomatoes vary in their flavor every year, so I start with the basic recipe and adjust as it's cooked awhile. Also, when I say medium peppers, I'm referring to jalapeños and for mild, I may use Anaheim's or poblanos. This salsa is always described as "sweet hot". It will smell AMAZING in your house when you're cooking it.
Edited by Usetobe dental asst 8/5/2026 17:47
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Salsa Recipes
