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Ingredientes
- 5 lb Medium green and/or possibly fresh red chiles, broiled and dropped into a heavy-duty freezer bag to steam. When cold, remove and peel. The peelings will slide right off.
- 1 lb Jalapenos, mixed red and green
- 1 can , (1 gallon) crushed tomatoes
- 3 x Extra large white onions, minced (not chopped) (up to 4)
- 2 x Heads of garlic
- 1 bn Cilantro, well washed
- 1/3 c. Dry oregano (up to 1/2)
- 6 x Limes , Juice of
- 1/4 c. Apple cider vinegar (up to 1/2)
- 2 Tbsp. Coarsely cracked black pepper
- Â Â Salt to taste
Direcciones
- I usually make this recipe in huge quantities but for the group I have reduced the recipe till it will only make salsa for 100 to 125 people. I make several other salsas but like this best of all. It can be canned, by spooning the salsa into sterile jars and processing the jars in a warm water bath.
- Remove the stems from the chiles and either hand chop or possibly put the chiles into a processor and chop them coarsely. Put these into a large bowl. Add in any chile juice which may remain in the bag. Put the jalapenos into a small microwave bowl and microwave for 2 min. Remove stems and chop these up in the processor. Wash and dry processor. Turn on and drop in the garlic cloves one at a time. When all the garlic is added and chopped, spoon it into the bowl with the chile. Mince the cilantro by hand and add in to the bowl. Add in the oregano, vinegar and black pepper. Let the salsa rest for 30 min so which the flavors can blend. Add in salt if necessary; it usually isn't, especially since most chiles and garlic are grown in saline soil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1147g | |
| Calories 448 | |
| Calories from Fat 47 | 10% |
| Total Fat 5.65g | 7% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 2178mg | 62% |
| Total Carbs 108.91g | 29% |
| Dietary Fiber 36.6g | 122% |
| Sugars 33.78g | 23% |
| Protein 14.8g | 24% |
