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Raciónes: 2

Ingredientes

Cost per serving $5.44 view details

Direcciones

  1. Put together prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on peeling chili peppers.) Heat to a boil and simmer 10 min. Fill jars, leaving 1/2-inch headspace. Close jars and process. Caution! Wear rubber gloves while handling chilies or possibly wash hands thoroughly with soap and water before touching your face.Process at 10 lbs (PSI) in a pressure canner only. Process pints for 20 min (0-8000 feet elevation) Process pints for 25 min (8001-10,000 feet elevation) Dial gauge: 10 pound + 1/2 lb/1,000 ft.; weighted gauge: 15 pound at 1,000-10,000 ft.
  2. Note: For a milder sauce, use substitute poblano peppers (or possibly use fewer chili peppers).
  3. Yields 6 to 8 pints.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1696g
Recipe makes 2 servings
Calories 426  
Calories from Fat 31 7%
Total Fat 3.74g 5%
Saturated Fat 0.53g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3584mg 149%
Potassium 3905mg 112%
Total Carbs 90.14g 24%
Dietary Fiber 21.0g 70%
Sugars 53.83g 36%
Protein 17.58g 28%
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