1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 8 ounce jars 225g Recipe makes 25 8 ounce jars) The following items or measurements are not included below: 6 ounces chipotle chiles in adobo 1 bunch fresh basil
Calories 74
Calories from Fat 3		(4%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1549mg		64%
Potassium 563mg		16%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 3.5g	13%
	Sugars 11.1g
Protein 2.1g		4%
how is this calculated?

Chipotle Tomato Salsa

Recipe #386343 | 1½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Aug 20, 2009

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure!

25 8 ounce jars (change servings and units)

Ingredients

1/3 cup sugar
6 ounces tomato paste
3 large red bell peppers, 4 cups shredded
3-4 onions, 4 cups shredded
6 ounces chipotle chiles in adobo (minced removing seeds is optional)
1 bunch fresh basil, 1/2 cup chopped
1 bunch parsley, 1/2 cup chopped
1 lemon, juice
3/4 cup vinegar
1 bulb of garlic, minced
1/4 cup salt
16 cups diced tomatoes, stems and cores removed

Directions

1
Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
2
Fill into hot sterile jars leaving 1/2 inch head space removing any air bubbles.
3
Being careful not to leave any salsa on the rims.
4
Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
5
Process for 10 minutes in a hot water bath.
6
Label and store in a dark place. Use with 1 year.