Salsa For Canning
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Onions, chopped |
| 2 | lb | Fresh chiles, New Mexico |
| Jalapeno or Serrano or | ||
| mixturechopped | ||
| 5 | lb | Tomatoes, peeled seeded and |
| chopped can used canned | ||
| 2 | t | Salt |
| 1/2 | t | Pepper |
| 1/3 | c | Lemon juice or vinegar |
INSTRUCTIONS
a Bring salsa to a boil. Reduce heat and simmer 20 minutes. Pack in hot, sterilized jars, leaving 1/2" headspace. Process in hot water bath for 10 minutes. Make sure all jars are sealed. Makes 6 pts. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@ebicom.net> on Apr 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 570
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 7912.6mg
Potassium: 4941mg
Carbohydrates: 133.8g
Fiber: 30.7g
Sugar: 73.2g
Protein: 22.8g