A good base salsa for chips, or to use in recipes (like chicken or cheese dip!) - originally from Healthy Cooking
Score bottom of tomatoes with an "X" and dip in boiling water with a slotted spoon for 30-60 seconds. Remove tomatoes and plunge in ice water. Discard peel; chop tomatoes.
In a stockpot, combine remaining ingredients. Add tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2 inch head space. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Made this with jalapenos instead of habanero peppers. Definitely needs the hotter peppers next time.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 28 Servings | ||
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Calories: 37 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.1mg | 0 % | |
Potassium 339.6mg | 9 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 5.8g | ||
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: 37
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