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Nutrition Facts

Serving Size 1 JELLY JARS 72g

Recipe makes 27 JELLY JARS)

The following items or measurements are not included below:

red wine vinegar

2 cans chilies

Calories 20
Calories from Fat 1 (6%)
Amount Per Serving %DV
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 178mg 5%
Total Carbohydrate 4.7g 1%
Dietary Fiber 1.1g 4%
Sugars 2.5g
Protein 0.8g 1%

how is this calculated?

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By: MizzNezz

Homemade Salsa

Recipe #32124 | 40 min | 25 min prep | add private note

By: busy mom
Jun 24, 2002

I experimented with different ingredients until I came up with the perfect combination. Friends are already putting in their orders for this season.

27 JELLY JARS (change servings and units)

Ingredients

Directions

  1. 1
    Add ingredients as listed above.
  2. 2
    mix completely.
  3. 3
    I like to can mine.
  4. 4
    I put them in jelly jars and process according to canning instructions (leave 1/4 inch head room and process for 15 minutes).

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Featured Reviews for This Recipe

From: Laura Bodine

On Oct 6, 2006

Although I like this salsa, it doesn't deserve 5 stars by any means. It's a good basic recipe but not one that I will make again to use as my regular canning recipe.

1 person found this review helpful

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    From: Charlotte J

    On Sep 8, 2006

    With 4 jalapenos in this salsa it was medium hot. I took the seeds and membrane out of the jalapenos. I also removed the peel and seeds from our Roma tomatoes. I ended up with 6 pints of nice thick salsa. DD #2 was wanting a hotter salsa so when she tried this she was very happy. I do have to agree that the red wine vinegar is really a great addition. I might just add that to all the salsa I make from now on. Thank you for sharing I'll be making this again!

    1 person found this review helpful

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  • From: Garden Addict

    On Sep 19, 2006

    Excellent Recipe. I usually double the batch, since i use the italian tomatoes from the garden- and i have so many. A little hint with this recipe and ANY salsa recipe- When using fresh tomatoes, after you blanch and de-skin them, cut the top off the tomatoe and squeeze the water from inside the tomato out- this will thicken up your recipe considerably. I still added the tomato paste, and it it perfectly thick and chunky. Happy cooking, Jon

    3 people found this review helpful

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  • From: Sibbie

    On Aug 14, 2002

    This is a delicious fresh tasting recipe. I cut back on the amount of jalapeno pepper used. It was a snap to make and preserve. Thanx

    3 people found this review helpful

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  • Read all 9 reviews

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