Chile Salsa (hot Tomato Pepper Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canning, Salsa, Vegetables | 6 | -8 pints | |
INGREDIENTS
| 10 | c | Peeled, cored chopped |
| tomatoes | ||
| 6 | c | Seeded, chopped chili |
| peppers* | ||
| 4 | c | Chopped onions |
| 1 | c | Vinegar |
| 3 | t | Salt |
| 1/2 | t | Pepper |
INSTRUCTIONS
Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner:" 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield 6 to 8 pints *Use mixture of mild and hot peppers. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 393
Calories From Fat: 145
Total Fat: 17.3g
Cholesterol: 0mg
Sodium: 3140mg
Potassium: 2568mg
Carbohydrates: 70.7g
Fiber: 43.9g
Sugar: 13.7g
Protein: 17.6g