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Ingredients
- 5 pound ripe tomatoes
- 3 c. minced onion
- 1 c. seeded, minced chili peppers
- 1 c. vinegar, labeled 5% acidity
- 3 1/2 teaspoon salt
Directions
- Dip tomatoes in boiling water for 30-60 seconds, till skin loosens. dip in cool water and slip off skins. Core and chop tomatoes.
- In a 6-8 qt saucepan, combine all ingredients. Bring to boil, stirring after. Reduce heat and simmer 30 min or possibly to desired thickness.
- Immediately fill warm sterilized pint jars with salsa, leaving half with heat space. Carefully run a non-metallic utensil inside jars to remove trapped air bubbles.
- Wipe jar tops and threads clear. Put on lids and rings. Process 5 min per 5 pounds pressure.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1447g | |
| Recipe makes 2 servings | |
| Calories 312 | |
| Calories from Fat 21 | 7% |
| Total Fat 2.47g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4412mg | 184% |
| Potassium 2928mg | 84% |
| Total Carbs 64.94g | 17% |
| Dietary Fiber 17.2g | 57% |
| Sugars 36.78g | 25% |
| Protein 11.96g | 19% |
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