Try this Chile Salsa (Hot Tomato Pepper Sauce) recipe, or contribute your own.
Suggest a better descriptionCombine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner:" 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield 6 to 8 pints *Use mixture of mild and hot peppers. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 6 -8 pints | ||
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Calories: 52 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.8mg | 0 % | |
Potassium 194.8mg | 5 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 9.3g | ||
Protein 1.5g | 2 % | |
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: 52
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