Best salsa I have made or had!!
Combine all of the ingredients in a stock pot, cook for 2-3 hours until desired thickness. Seal in hot water bath for (30) minutes. Check your altitude/canning directions/home extension agent to see how long to boil your jars.
I do not have the time to can or the knowledge to do it. I put my salsa into quart size freezer bags and lay them flat in the freezer so they freeze flat...easy to store and take up minimal space. When I am ready to use, I put the bag in a pan of warm tap water and it thaws in no time....i snip the corner of the bag and pour into a pint or quart size jar and use as needed. This keeps very well in the fridge due to the high acidic content~
Enjoy!
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 30 | ||
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Calories: 47 | ||
Calories from Fat: 4 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 384.2mg | 10 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 7.7g | ||
Protein 1.8g | 3 % | |
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: 47
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