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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 3-cup servings 1753g Recipe makes 6 3-cup servings) The following items or measurements are not included below: 1/4 cup sea salt |
||
| Calories 355 | ||
| Calories from Fat 36 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 4741mg | 197% | |
| Potassium 4069mg | 116% | |
| Total Carbohydrate 78.0g | 25% | |
| Dietary Fiber 21.6g | 86% | |
| Sugars 47.1g | ||
| Protein 16.3g | 32% | |
Ingredients
- 20 lbs tomatoes
- 2 cups fresh cilantro
- 2 large onions
- 10 garlic cloves
- 10 medium jalapenos (medium salsa)
- 6 habanero peppers, to taste
- 2 cups chopped green peppers
- 2 tablespoons cumin
- 1/4 cup sea salt
- 1/4 cup vinegar
- 6 large limes, juice of
Directions
1
Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces).2
Chop cilantro ,onion ,garlic and add to tomatoes.3
Chop jalepenos with seeds and put in to 10 quart stock pot.4
Add cumin, salt and vinegar and stir all together.5
Bring to a boil and lower temperature to keep at a low boil for 2-3 hours.6
Boil down to about half to get rid of all the extra tomato water.7
I use 3 cup reusable plastic containers.8
Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa.9
Place lids on and freeze.
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- Course > Appetizers > Dips
- Course > Condiments, etc. > Sauces > Salsas
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Preparation > Time to Make
- Preparation > Equipment > Freezer
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Spicy
- Occasion > Everyday
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Bethann72
On Sep 3, 2008
Loved it...a little spicy. We used red and yellow peppers instead of green. It looks very colorful!
From: Swan Valley Tammi
On Sep 13, 2006
I don't know what this stuff is like after it's been frozen and then thawed out, but the jar I kept aside and put in the fridge yesterday is AWESOME!!! This will forever be my salsa recipe! I boiled it a little longer too, but other than that, made exactly according to your directions. I'd rate it a 'delayed warmth' mild salsa. DEEEEELICIOUS! Sep 13/06: FINALLY ran out of bought salsa and got to open a frozen container of this — YUM! A little thinner than the original jar I had kept in the fridge, but still very tasty.
From: Chef #236171
On Sep 8, 2005
This was an easy recipe and tastes great. It freezes well. The only change I made was to add a little more garlic and a little chili powder... just to spice it up a bit.
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