Note: for chopping all of the vegetables (besides the tomatoes and garlic), I use “vegetable chop and measure” that the kids got me for Christmas a few years ago from Williams Sonoma. It makes quick work of big quantities of vegetables. A garlic press is a must have as well. Cooks Illustrated recommends a good one, if you check their website.
Mix together, bring to a boil and boil for 10 minutes. Pour into sterilized jars (I prefer the 12 oz. jars for salsa) and process in a boiling water bath for 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1870g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 41 (5%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 26700.6mg||921 %|
|Potassium 7217.2mg||190 %|
|Total Carbohydrate 169.9g||50 %|
|Dietary Fiber 36.4g||146 %|
|Sugars, other 133.5g|
|Protein 32.8g||47 %|
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: 794
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!