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Add a photoServings: 2
Ingredients
- 5 lbs tomatoes, peeled, minced
- 2 lbs chili peppers, peeled, minced
- 1 pound onions, minced
- 1 c. vinegar
- 3 tsp salt
- 1/2 tsp pepper
Directions
- Put together prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on peeling chili peppers.) Heat to a boil and simmer 10 min. Fill jars, leaving 1/2-inch headspace. Close jars and process. Caution! Wear rubber gloves while handling chilies or possibly wash hands thoroughly with soap and water before touching your face.Process at 10 lbs (PSI) in a pressure canner only. Process pints for 20 min (0-8000 feet elevation) Process pints for 25 min (8001-10,000 feet elevation) Dial gauge: 10 pound + 1/2 lb/1,000 ft.; weighted gauge: 15 pound at 1,000-10,000 ft.
- Note: For a milder sauce, use substitute poblano peppers (or possibly use fewer chili peppers).
- Yields 6 to 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1696g | |
| Recipe makes 2 servings | |
| Calories 426 | |
| Calories from Fat 31 | 7% |
| Total Fat 3.74g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3584mg | 149% |
| Potassium 3905mg | 112% |
| Total Carbs 90.14g | 24% |
| Dietary Fiber 21.0g | 70% |
| Sugars 53.83g | 36% |
| Protein 17.58g | 28% |
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