Try this Salsa Recipe Suitable for Canning recipe, or contribute your own.
Suggest a better descriptionThis is an Extension Recipie Ive used for several years. We always drain the tomatoes some to get rid of some of the liquid. We made 150 pints last year. We use it instead of canned tomatoes in hotdishes, swiss steak, soups etc. (6 - 8 pints) Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Fill jars, (pints) leaving 1/2 inch headspace. Adjust lids and process for 20 minutes in a waterbath canner. (for a milder salsa, or to adjust for differences in peppers, a mixture of hot and mild peppers may be used). Ive made this with straight Jalapeno, (fairly hot) or with straight Anaheims (Mild) Posted to CHILE-HEADS DIGEST by Nels Peterson
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Serving Size: 1 Serving (4936g) | ||
Recipe Makes: 1 | ||
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Calories: 1358 | ||
Calories from Fat: 78 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 213.8mg | 7 % | |
Potassium 9367.1mg | 247 % | |
Total Carbohydrate 300.1g | 88 % | |
Dietary Fiber 74.8g | 299 % | |
Sugars, other 225.3g | ||
Protein 47.8g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1358
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