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Prepare all chopped ingredients as directed, or adjust quantities of jalapeno and hot banana peppers to produce desired range of salsa taste temperatures, from mild to extremely hot. Place all ingredients in a large stock pot and simmer until thickened. Pour hot mixture into sterilized jars, leaving about 3/4 inch space between salsa and top of jar. Seal, following directions for a hot water bath or pressure cooker. May store for at least one year when properly sealed. Yields about 6 pints.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 16 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 54.5mg | 2 % | |
Potassium 1080mg | 28 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 14.7g | ||
Protein 4.9g | 7 % | |
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: 108
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