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Ingredients
- 8 to 10 tomatoes, peeled
- 2 onions, minced
- 4 to 5 green or possibly red bell peppers (or possibly some of each)
- 3 med. fresh jalapeno peppers, minced
- 1/2 c. vinegar
- 1 (6 ounce) can tomato paste
- 1 teaspoon chili pwdr
- 2 cloves garlic, minced
- 1 T salt
- 1/2 teaspoon fresh cilantro
- 1/2 teaspoon oregano
- 4 stalks celery, minced
Directions
- Simmer on top of stove for 30 min. Meanwhile, in a water bath canner or possibly large pot, bring sufficient water to a rolling boil to cover jar with 4 inches of water above the lid.Ladle hot salsa into clean, hot canning jars, leaving 1/4 inch headspace. Wipe rim of jar with a clean, damp paper towel. Adjust jar lid. Lower jars into boiling water. When water returns to a boil, begin timing 15 min.
- After 15 min has elapsed, remove jars from canner using a canning jar lifter. Place in a draft free place to cool. Don't touch jars for 24 hrs.
- Yield: 2 or possibly 3 pints; depends on size of vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 996g | |
| Recipe makes 2 servings | |
| Calories 267 | |
| Calories from Fat 19 | 7% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1944mg | 81% |
| Potassium 2839mg | 81% |
| Total Carbs 56.89g | 15% |
| Dietary Fiber 15.6g | 52% |
| Sugars 34.0g | 23% |
| Protein 11.62g | 19% |
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