1 of 1 photos
| 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% | |
Ingredients
- 7 cups diced plum tomatoes
- 3/4 cup jalapeno pepper, diced
- 4 cloves garlic
- 2 tablespoons cilantro
- 1 teaspoon reg salt
- 1 teaspoon hot salt
- 1/2 cup red wine vinegar
- 2 tablespoons lime juice
- 1 dash crushed red pepper flakes
- 1 teaspoon garlic powder
- 2 cans chilies, chopped
- 1/2 can tomato paste
- 3 cups onions (RED AND YELLOW)
Directions
1
Add ingredients as listed above.2
mix completely.3
I like to can mine.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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- Course > Appetizers
- Course > Condiments, etc. > Sauces > Salsas
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Preparation > Technique > Canning
- Occasion > Taste/Mood > Spicy
- Dietary > Free of... > Gluten-free
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.
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!
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
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
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