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Ingredients
- 1 lg. bunch fresh parsley (just tops, no stems)
- 1/8 bushel (60) Hungarian wax-hot peppers (yellow)
- 8 lg. white onions
- 3/4 bushel tomatoes (60 lg.)
Directions
- Scald tomatoes and remove seeds and as much juice as possible. Process parsley, peppers and onions in food processor till desired size. Mix everything together and place in a large kettle. Cook down to desired consistency. Add in 1/2 cup vinegar, 8 tsp salt and 3 tbsp sugar 1/2 hour before salsa is ready to be placed into jars. Place salsa in pint size jars and hot water process in canner for 20 min. Makes approximately 24 pints.Helpful Hints: Use rubber gloves when doing any thing with peppers. At first the peppers may not bother you but in a couple min it will feel like your hands are on fire. (Even when you stir the cooking mix.) Do not use the seeds of the peppers. This makes it too hot. Use a room fan when making this recipe, to keep you from tearing from the pepper fumes. Serve with tortilla chips. Mild to medium hotness!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1080g | |
| Calories 432 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 1582mg | 45% |
| Total Carbs 100.93g | 27% |
| Dietary Fiber 18.4g | 61% |
| Sugars 45.8g | 31% |
| Protein 11.91g | 19% |
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