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Nutrition Facts

Serving Size 1 (32g)

Recipe makes 96 servings

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%

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Mexican Friday Night Get Together

Jewelies

Wonderful Salsa

Recipe #9272 | 1¼ hours | 45 min prep | add private note

By: Jazze22
Jun 2, 2001

This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do.

SERVES 96 , 3 -6 quarts or pints (change servings and units)

Ingredients

Directions

  1. 1
    Mix all together and bring to a slow boil for 10 minute.
  2. 2
    Seal in jars and cook in hot water bath for 10 minute.
  3. 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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Featured Reviews for This Recipe

From: kbcountrymom

On Jun 14, 2009

My favorite salsa has always been Pace. Let me tell you, Pace doesnt hold a candle to this one. We used tomatoes that we grew in our garden and followed the recipe to the letter. This is the best salsa out there. Thanks for such a wonderful recipe and a great reason to keep growing tomatoes.

0 people found this review helpful

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  • From: Barbarella Rachelle

    On Jun 11, 2009

    I am so excited to get home and try this, and I will be adding cilantro and extra peppers!! Can't wait!! 9.18.08 Update-I made this salsa today and wow it is WONDERFUL, I added 2 extra peppers and some cilantro, and I cut back on the sugar as suggested in a review. Perfect is the word I would use to describe this salsa. I bought Ball freezer tubs and I froze what I we did not use. Thanks for posting, this is a keeper for sure. 4.1.09 Ready to make some more!! Extra spicy this time!!5/2009 I planted my first garden so I can make this salsa! I love it....

    0 people found this review helpful

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  • 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.

    79 people found this review helpful

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  • 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.

    75 people found this review helpful

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  • Read all 302 reviews

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