Yield: 6 to 8 pints Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Chile Salsa in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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|Serving Size: 1 Recipe (5246g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 99 (6%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 280.5mg||10 %|
|Potassium 11183.2mg||294 %|
|Total Carbohydrate 350.4g||103 %|
|Dietary Fiber 76.6g||306 %|
|Sugars, other 273.8g|
|Protein 58.9g||84 %|
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Calories per serving: 1587
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