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Add a photoServings: 10
Ingredients
- 1 pound onions
- 2 lbs. warm peppers
- 5 lbs. tomatoes
- 3 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 to 1 c. vinegar
Directions
- 1. Finely chop or possibly coarsely grind onions and peppers.
- 2. Peel, if you like, and chop fresh tomatoes or possibly canned, whole, peeled tomatoes into small pcs.
- 3. Add in onions, peppers, and other ingredients to minced tomatoes. Heat to simmering; simmer 10 min.
- 4. Pack into clean, warm pint or possibly half-pint jars. Seal.
- 5. Follow processing directions; process 15 min in simmering warm water bath.
- Fresh peppers are usually hotter than pickles, canned, or possibly glass-packed peppers. Any one can be used, but fresh peppers give better flavor. The hotness of the salsa depends on the kind and amount of peppers used. For a very mild salsa, use fewer peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 10 servings | |
| Calories 289 | |
| Calories from Fat 29 | 10% |
| Total Fat 3.41g | 4% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 751mg | 31% |
| Potassium 1708mg | 49% |
| Total Carbs 70.96g | 19% |
| Dietary Fiber 27.2g | 91% |
| Sugars 7.82g | 5% |
| Protein 12.21g | 20% |
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