I'm not Annie but I used a combination of green tomatoes and little pear-shaped yellow ones and it was yummy and pretty for my salsa. I didn't peel my little yellow ones, they were very small, maybe an inch to an inch and a half long.

Thanks. I have no intention of peeling these little guys. I was going to try a batch without sugar? Yes/no on that? I'm nervous about the yellow salsa - as I had a hard time with purple potatoes and purple beans. Something in my head said no even before I tried it.

Yellow salsa is great. Yes, I left out almost all the sugar. I don't care for sweet salsa, I think I put in a tablespoon per two batches. Just taste it before you ladle it into jars. You'll know how you like it.

Cookie, I've used all kinds of tomatoes, the yellow ones, the red ones, Aunt Ruby's German Green, striped ones, Cherokee purple, whatever I have. It's all good. A lot of people don't peel the tomatoes at all, even the big ones, but I'm funny about texture and don't like the peel in there.

As for the sugar, it's all a matter of taste. My girls like things a bit sweeter, probably because they've grown up with that high fructose corn syrup in every darned thing. Cut it down as you like.

Happy canning.

Annie