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Add a photoThis is a mild salsa. Keep in mind you can adjust this and make it hotter to suit you. In my twenties, I had no problem eating jalapeno peppers whole. Now that I am older, I can't hang like I used to. Now It would keep me up with heart burn and y'all who know me, when I don't get my beauty sleep I can get quite testy. So, all of y'all out there who have an abundance to tomatoes, try this salsa. Once you have had it, you won't want that store bought stuff any more. If you get stuck and not sure what to do, well you know where I am
Ingredientes
- 25 or 26 lbs. tomatoes, peeled and chopped
- cluster garlic, peeled and chopped
- 2 bunches celery, chopped
- 6 lg. bell peppers, chopped
- 9 lg. onions, chopped
- 2 bunches cilantro, chopped
- Jalapenos to taste
- 1/2 c. salt
- 2-3 c. white vinegar
- 2 tbsp. oregano
Direcciones
- Put all ingredients in an stainless steel stockpot (avoid enamel!) and heat through, stirring often.
- Process in a boiling water bath canner for 15 minutes pints and quarts (hot pack). For cold pack, process 50 minutes. Yields about 4 1/4 gallons salsa. (17 quarts or 34 pints)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3373g | |
| Recipe makes 4 servings | |
| Calories 702 | |
| Calories from Fat 54 | 8% |
| Total Fat 6.43g | 8% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14343mg | 598% |
| Potassium 7372mg | 211% |
| Total Carbs 147.61g | 39% |
| Dietary Fiber 42.5g | 142% |
| Sugars 92.16g | 61% |
| Protein 29.03g | 46% |
