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Ingredientes

Cost per recipe $13.71 view details

Direcciones

  1. Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 min.
  2. Fill jars, (pints) leaving 1/2-inch headspace. Adjust lids and process for 20 min in a waterbath canner.
  3. This recipe yields 6 to 8 pints.
  4. Comments: For a milder salsa, or possibly to adjust for differences in peppers, a mix of warm and mild peppers may be used. I've made this with straight Jalapeno, (fairly warm) or possibly with straight Anaheims (mild). We always drain the tomatoes some to get rid of some of the liquid. We use it instead of canned tomatoes in hotdishes, swiss steak, soups etc.
  5. Yield: 6 to 8 pints

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 3241g
Calories 701  
Calories from Fat 50 7%
Total Fat 6.03g 8%
Saturated Fat 1.09g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 7121mg 297%
Potassium 6614mg 189%
Total Carbs 146.73g 39%
Dietary Fiber 41.9g 140%
Sugars 86.29g 58%
Protein 27.73g 44%
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