This recipe for homemade tomato salsa is one that is especially good to make in the summer when the tomatoes are ripe, plentiful and sweet.
This salsa recipe calls for processing for long term storage.
It is a great recipe to make up if you want to have access to your homemade tomato salsa any time of year.
It stores for a long time when canned and can be enjoyed all year long.
However, if you intend to eat it within a day or two, there is no need to process it in the boiling water bath.
Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium once it comes to a boil.
Simmer, stirring often, for 10 minutes. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes if the salsa is to be stored for a while.
If you do not process the salsa in the boiling water bath it must be eaten within a few days.
This tomato salsa recipe makes 6 - 2 cup jars.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 6|
|Calories from Fat: 6 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 20.1mg||1 %|
|Potassium 760.3mg||20 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 12g|
|Protein 3.4g||5 %|
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: 80
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