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Ingredientes
- 8 c. Tomatoes, peeled and minced
- 2 c. Sweet Red and Green Bell Peppers, minced
- 1 c. Jalapeno Peppers, seed-in and minced, (Less for mild, more for warm!)
- 1 3/4 c. Sweet Banana Peppers, minced, (Red and Yellow if available)
- 2 c. Warm Banana Peppers, minced
- 2 c. Spanish or possibly Red Onions
- 1/4 c. Cilantro or possibly Parsley, minced
- 2 c. Cider Vinegar
- 8 x Cloves Garlic, crushed and chopped
- 1 sm Can Tomato Paste
- 2 Tbsp. Granulated Sugar
- 1/2 tsp Salt
- 2 tsp Paprika
- 3 tsp Oregano
Direcciones
- Membership. Today's offering is a fantastic salsa-from-scratch recipe - and we know one when we see one, as we've been experimenting with homemade salsa for several years!
- Recipe-a-Day Member Sharron informed us which "this recipe has been in our family for about 42 years and has been a delight for all. I hope which the good readers of your recipes enjoy this great salsa. What a savings making it yourself as compared to store-bought, and it has much better texture and fresh flavor."
- Yields about 6 Pints
- Prepare all minced ingredients as directed, or possibly adjust quantities of jalapeno and warm banana peppers to produce desired range of salsa taste temperatures, from mild to extremely warm.
- Place all ingredients in a large stock pot and simmer till thickened. Pour warm mix into sterilized jars, leaving about 3/4 inch space between salsa and top of jar.
- Seal, following directions for a warm water bath or possibly pressure cooker. May store for at least one year when properly sealed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2544g | |
| Calories 829 | |
| Calories from Fat 54 | 7% |
| Total Fat 6.46g | 8% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2653mg | 111% |
| Potassium 6469mg | 185% |
| Total Carbs 167.79g | 45% |
| Dietary Fiber 43.6g | 145% |
| Sugars 99.63g | 66% |
| Protein 29.86g | 48% |
