Salsa (Sweet And Mild)
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INGREDIENTS
- 4 Jalapeno peppers
- 1 sm Bunch - parsley
- 1 tb Garlic powder
- 1 lg Green bell pepper
- 1 lg Yellow onion
- 1 lg Red bell pepper
- 1 ts Ground red pepper
- 4 lb Tomatoes; peeled, chopped
INSTRUCTIONS
Peel the tomatoes and chop. Cut and seed all the peppers. Place tomatoes in food processor and blend well, (should still be slightly lumpy). Place in large pot and bring to a boil. Place red pepper in food processor and chop until very fine. Add to tomatoes. Process onion and add to mix in pot. Process remaining ingredients and stir into tomato mix. Cook, to reduce liquid, about 15 to 20 minutes at a slow boil. Drain in strainer and place in jars. Add enough liquid just to make juicy. If salsa is to be consumed within a week, store in refrigerator. If salsa is to be stored longer - it needs to be canned by normal processes. Makes about 3 to 4 pints.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (47g) | ||
| Recipe Makes: 50 servings | ||
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| Calories: 4 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.4mg | 0 % | |
| Potassium 22mg | 1 % | |
| Total Carbohydrate 0.8g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.6g | ||
| Protein 0.1g | 0 % | |
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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. |
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Calories per serving: 4
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