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Add a photoMakes about 6 (16 oz) pints or 12 (8 oz) half pints
(I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!)
**note: When I make quarts, I boil for 30 minutes.
Ingredientes
- 10 cups chopped cored peeled tomatoes (about 25 medium) ( I use roma tomatos for thicker salsa)
- 5 cups chopped seeded peppers (about 4 large bell peppers) ( I use california chili peppers, serrano, or whatever hot or not hot peppers I have in my garden)
- 5 cups chopped onions (about 6 to 8 medium)
- 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium) ( I always use jalepeno here)
- 1-1/4 cups cider vinegar, lemon juice or lime juice
- 3 cloves garlic, finely chopped
- 2 Tbsp finely chopped cilantro
- 1 Tbsp salt
- 1 Tbsp ground cumin
- 1 Tbsp leaf oregano
- 2 cans (6oz) tomato paste
- 6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
Direcciones
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
- LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when
- center is pressed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 620g | |
| Recipe makes 6 servings | |
| Calories 368 | |
| Calories from Fat 34 | 9% |
| Total Fat 4.02g | 5% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1677mg | 70% |
| Potassium 2319mg | 66% |
| Total Carbs 86.91g | 23% |
| Dietary Fiber 30.4g | 101% |
| Sugars 16.52g | 11% |
| Protein 15.03g | 24% |
Evaluaciones
03 de Septiembre de 2013
Love this recipe was looking for a mild salsa that was close to pace picante, family can't stand much heat. So I cut the hot peppers in half also the oregano in half. Increased the cilantro and onions it was so close I couldn't believe it wasn't a copy cat recipe. We love it. Used 1 to 3 ration of sweet red pepper to green pepper for the 5 cup part. For the hot peppers I used 1/2 c jalapeño , and 1/2 cup hot peppers still not sure variety but really hot hot hot, very prolific but not sure the name of it also green ones and red ones.. .any questions feel free to contact me through site. Thank you whom ever made up this zesty recipe .1 replyYo he cocinado/probado esta recetaEsta es una variación
Comentarios
- 13 de Septiembre de 2017I am looking for a tomato salsa recipe that I can add mango's or peaches to. Would this one work with mangos or peaches? If so, do I need to add extra lemon juice or vinegar to the recipe so that it has more acidy to it? Also, can I just water bath it to process it or will I need to pressure cook them?
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