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Nutrition Facts

Serving Size 1 pints 703g

Recipe makes 6 pints)

Calories 196
Calories from Fat 10 (5%)
Amount Per Serving %DV
Total Fat 1.2g 1%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1418mg 59%
Potassium 1666mg 47%
Total Carbohydrate 43.3g 14%
Dietary Fiber 9.8g 39%
Sugars 23.5g
Protein 7.5g 15%

how is this calculated?

Zesty Salsa for Canning

Recipe #97428 | 1 hour | 1 hour prep | add private note
Marg (CaymanDesigns)

By: Marg (CaymanDesigns)
Aug 10, 2004

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (It's-easier-than-making-tacos Salad (taco Salad)).

6 pints (change servings and units)

Ingredients

Directions

  1. 1
    Combine all ingredients except tomato paste in large sauce pot.
  2. 2
    Simmer until desired thickness.
  3. 3
    Stir in tomato paste.
  4. 4
    Ladle hot salsa into hot jars leaving 1/4 inch head-space.
  5. 5
    Process 15 minutes in a hot water bath.
  6. 6
    Note: use more hot peppers for a very hot salsa or less for mild.
  7. 7
    It depends on how hot your peppers are and how hot you like your salsa.
  8. 8
    I never get close to 2 1/2 cups for our mild salsa.

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Featured Reviews for This Recipe

From: Silverviolet

On Jan 9, 2009

I used this recipe for my first salsa canning experience. It turned out very well, other than the strong flavour of the apple cider vinegar that is still in the salsa. I don't care for this and will maybe try white vinegar next time with this recipe. Others like it, but certainly not the best I've tasted.

1 person found this review helpful

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    From: Rollin in the Dough!

    On Jan 4, 2009

    This recipe is very good, I used an assortment of bell peppers and about 2 1/2 jalepenos. It turned out just right, not too spicy not too mild... I will make this again and again, the only thing I will change next time is the amount of cider vinegar, it was a little too sweet. Thanks

    0 people found this review helpful

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  • reviewer icon

    From: Petdrwife

    On Aug 20, 2005

    WOW! This is a very nice salsa to can. I did only use about 3/4 c of seeded jalepeno's and it was Z-E-S-T-Y! Maybe my crop is just hot. The only thing I might add is that when I shared my salsa with a veteral canner (this is the first time I have canned) she stated that I should have skinned the tomatoes by dipping the whole tomatoes in boiling water then chilled water and removing the skins. The only effect leaving them on had was I have some curled skin in my salsa but hey next time I will know to do that.....live and learn. Thanks for sharing a wonderful recipe.

    16 people found this review helpful

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  • From: um-um-good

    On Oct 21, 2004

    I would give more stars if I could. Everyone that has tried this salsa has raved about it!!!! I have removed my grandmas recipe from my box and replaced it with this one. It gets better the longer it sits. I made a few batches. The second one I added a few tablespoons of cumin as well. Either way it's GREAT!!!! Thanks soo much for this recipe!

    9 people found this review helpful

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  • Read all 45 reviews

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