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Ingredientes
- 1 (26 ounce.) box tomatoes, peeled and minced
- 1 cluster garlic, peeled and minced
- 2 bunches celery, minced
- 6 lg. bell peppers, minced
- 9 lg. onions, minced
- 2 bunches cilantro, minced
- Jalapenos to taste
- 1/2 c. salt
- 2-3 c. white vinegar
- 2 tbsp. oregano
Direcciones
- Put all ingredients in an aluminum canner (avoid enamel!) and heat through. Transfer to other large containers to use canner to process jars. Warm water bath for 15 min pints and qts if warm pack. Cool pack, process 50 min. Yields about 4 1/4 gallons salsa. (17 qts or possibly 34 pints)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 910g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 13 | 5% |
| Total Fat 1.5g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14219mg | 592% |
| Potassium 1533mg | 44% |
| Total Carbs 51.03g | 14% |
| Dietary Fiber 12.9g | 43% |
| Sugars 27.36g | 18% |
| Protein 7.35g | 12% |
