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Nutrition Facts
Serving Size 1 pints 709g Recipe makes 9 pints)
Calories 154
Calories from Fat 11		(7%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1585mg		66%
Potassium 1416mg		40%
Total Carbohydrate 31.0g		10%
	Dietary Fiber 8.1g	32%
	Sugars 19.3g
Protein 5.7g		11%
how is this calculated?

Fiery Salsa

Recipe #390714 | 3¼ hours | 2½ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Susan Dillard
Sep 17, 2009

Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes.

9 pints (change servings and units)

Ingredients

10 lbs tomatoes, cored, seeded and chopped (homegrown are best)
2 1/2 cups onions, diced
8 jalapenos, minced
2 bell peppers, diced
4 ounces cilantro, chopped
6 garlic cloves, minced
3 1/2 cups white distilled vinegar
2 tablespoons salt
2 tablespoons sugar
1 lime, zest and juice (can use 2 if you like lime)

Directions

1
Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
2
Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.