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Ingredientes
- 1 gal. tomatoes, peeled, cored, minced
- 4 onions
- 4 cloves garlic, pressed or possibly minced
- 1/4 c. salt (canning)
- 1/2 c. vinegar
- 4 to 6 Jalapeno peppers
- 4 green bell peppers
Direcciones
- Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 min. Can in small jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1611g | |
| Recipe makes 2 servings | |
| Calories 344 | |
| Calories from Fat 24 | 7% |
| Total Fat 2.92g | 4% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14219mg | 592% |
| Potassium 3338mg | 95% |
| Total Carbs 74.25g | 20% |
| Dietary Fiber 20.7g | 69% |
| Sugars 43.01g | 29% |
| Protein 14.17g | 23% |
