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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 jars 1286g Recipe makes 4 jars) |
||
| Calories 345 | ||
| Calories from Fat 22 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 936mg | 39% | |
| Potassium 2451mg | 70% | |
| Total Carbohydrate 75.0g | 25% | |
| Dietary Fiber 15.5g | 62% | |
| Sugars 35.4g | ||
| Protein 11.9g | 23% | |
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Peppy Salsa...you Choose the Heat!
By: ~Leslie~
Nov 8, 2004
This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.
4 jars
Ingredients
- 12 cups peeled fresh tomatoes
- 4 cups chopped bell peppers (red, green, and yellow)
- 3 cups chopped onions
- 4 minced garlic cloves
- 2 cups grilled cooked corn kernels, straight off the cob
- 1 teaspoon chopped fresh oregano
- 1 teaspoon paprika
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups cider vinegar
- 1 (5 1/2 ounce) can tomato paste
- 1 cup finely chopped jalapeno pepper, for mild salsa
- 2 cups finely chopped jalapeno peppers, for medium salsa (optional)
- 3 cups finely chopped jalapeno peppers, for hot salsa (optional)
- 4 cups finely chopped jalapeno peppers, for killer salsa (optional)
Directions
1
In a large pot mix all ingredients well and simmer for one and a half hours.2
Stir occasionally and reduce to consistency of your liking.3
Place in sterilzed jars.4
Wipe the rim of the jars with a very clean damp cloth.5
Put heated lids and rings on the jars.6
and seal in water bath for 10-15 minutes.7
Yeild is a wild guess, depending on jar size.
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- Course > Appetizers > Dips
- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Technique > Canning
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: childerz
On Nov 4, 2007
This salsa is terrific! I made about 3/4 of the recipe because I didn't have enough tomatoes, and ended up with about a gallon of salsa, if that helps anyone better gauge the yield. I also found that even after adding 2 1/2 cups of jalapeños, the salsa was barely mild at best. Next time, I'll double that amount, because I like a lot of heat. All in all, Fantastic!
From: mama's kitchen
On Sep 21, 2005
Terrific! Cant beleive a non-Texan made this recipe! lol Really good- I did add a handful of chopped cilantro to it cuz that is how we do it in TX! Thanx for a great recipe sarahsmomi!
From: KITTENCAL
On Dec 10, 2004
Wonderful recipe for homemade salsa! I am rating this higher than 5 stars. I halved the recipe and made one in mild and the other half in medium, and will be using them for my dip recipes for my party, so I did not put any in jars to seal and store away (that will be the next batch I make). I made this salsa days ago and left it in the fridge to blend the flavors. This is much better and fresher tasting than store bought and the heat can be adjusted more easily to suit taste. If anyone is looking for a wonderful homemade salsa recipe I highly reccommend trying this one, it's an excellent recipe. Thank you sarahsmomi for another winner!...Kittencal
From: Little Italy
On Oct 9, 2005
Whoa! this will put hair on yor chest!!! We made this, but left out the corn, and it was HOT!! Thanx!
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