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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (32g) Recipe makes 96 servings The following items or measurements are not included below: 2 teaspoons pepper |
||
| Calories 12 | ||
| Calories from Fat 0 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 200mg | 8% | |
| Potassium 100mg | 2% | |
| Total Carbohydrate 3.0g | 0% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 2.0g | ||
| Protein 0.4g | 0% | |
Wonderful Salsa
SERVES 96 , 3 -6 quarts or pints
Ingredients
- 8 cups tomatoes, peeled, chopped and drained
- 2 1/2 cups onions, chopped
- 1 1/2 cups green peppers
- 1 cup jalapeno pepper, chopped
- 6 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1/8 cup canning salt
- 1/3 cup sugar
- 1/3 cup vinegar
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
Directions
1
Mix all together and bring to a slow boil for 10 minute.2
Seal in jars and cook in hot water bath for 10 minute.3
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
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- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > Canning
- Occasion > Everyday
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #959021
On Nov 12, 2009
Have made many times now — I like my salsa spicy so I use 1 habenero pepper and I do not include any sugar. LOVE this recipe
From: Erineight
On Oct 27, 2009
Made 2x now. Both times using canned jalapeno's but tomatoes & onions from my garden. I cut back on the sugar the 2nd time around
From: Debbie Dixon
On Oct 3, 2001
This is the best. I've made two batches and used Cherry Tomatoes from my garden. For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot. I also froze the salsa instead of canning it and used the Gladware containers. I had read a warning from the Cooperative Extension not to can salsa because the vegetables in it make it unsafe to can. I will make this salsa for years to come.
From: Allie
On Sep 27, 2001
This is an exceptional recipe for a canned salsa. My only change was to lessen the sugar. If your tomatoes are fairly sweet (home-grown, off the vine) you really don't need sugar. My family isn't in to HOT, but we didn't find this recipe hot at all - even when made exactly as given. Very mild, but with a little zip. ADDED NOTE: After I drained all the juices off the vegetables, I canned that separately as vegetable broth for soups later. it had a nice "zippy" flavor that will enhance winter soups.
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