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Nutrition Facts
Serving Size 1 8 oz jars 110g Recipe makes 28 8 oz jars)
Calories 82
Calories from Fat 2		(2%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1300mg		54%
Potassium 208mg		5%
Total Carbohydrate 19.3g		6%
	Dietary Fiber 1.5g	5%
	Sugars 14.3g
Protein 1.1g		2%
how is this calculated?

Shelley's Salsa

Recipe #395831 | 1¾ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1188075
Oct 21, 2009

This is absolutely delicious. It's spicy, but not crippling spicy. A coworker made it and gave me the recipe. I haven't made it yet, but it's definitely on the list. Note - I had to guess at the prep & cooking time.

28 8 oz jars (change servings and units)

Ingredients

3 green peppers, chopped
1 (6 ounce) can green chilies, chopped
8 cups chopped onions
1 tablespoon chili powder
2 tablespoons cumin
5 tablespoons salt
1 1/4 teaspoons garlic powder
6-8 jalapeno peppers
2-4 teaspoons red peppers
1 1/2 cups sugar
2 1/2 cups white vinegar
3 tablespoons cornstarch
1 (6 ounce) can tomato paste

Directions

1
Mix all ingredients except tomato paste and corn starch in large kettle.
2
Bring to a boil, stirring occasionally.
3
Cook until vegetables are tender.
4
Remove 3 cups, set aside to cool - then stir in corn starch and tomato paste.
5
Bring remainder of sauce to a boil - gradually stir in the sauce, corn starch, and tomato paste mixture.
6
Stirring constantly, bring back to a roiling boil.
7
Pour into sterilized jars and seal.