Mild but uniquely flavored salsa that can be canned.
Sterilize 6 pint sized mason jars. Prepare to have a hot kettle or small pot nearby end to sterilize lids at end.
Leave jars in the hot water to keep warm.
Roast Anaheim peppers until skin is blackened. Best method is to roast over gas stove flame. Place in brown paper bag for min 2 to 3 min to cool in their own stea. Remove skin. Do not rinse.
Remove seeds, veins and stems. Chop. Should produce 1 to 1.5 cups. Do not use more than 1.5 cups of chiles.
Blanch, remove skin, core and chop tomatoes.
Should produce 7-8 cups. Do not use less than 7 cups.
Add all ingredients into pot. Bring to a simmer and cook for 10 minutes.
Sterilize covers while ingredients are cooking.
Pour mixture into warm sterilized jars while still hot.
Cover and process jars in boiling water for 15 to 20 minutes. Turn off heat and leave in water for 5 min.
Remove and let jars sit on counter for several hours.
Lids should not press down. If they do, refrigerate that jar and eat first.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2589g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 45 (9%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 179.8mg||6 %|
|Potassium 5810.4mg||153 %|
|Total Carbohydrate 112.9g||33 %|
|Dietary Fiber 31.8g||127 %|
|Sugars, other 81.2g|
|Protein 22.8g||33 %|
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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: 526
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