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Ingredients
- 10Â 3/4 ounce canned tomato puree
- 1 can water (1 1/3 c.)
- 1/3 c. Spanish onion minced
- 1/4 c. minced fresh jalapeno peppers with seeds (3-4 peppers)
- 2 Tbsp. white vinegar rounded 1/4 tsp. salt
- 1/4 tsp dry chopped onion
- 1/4 tsp dry chopped garlic
Directions
- 1. Combine all ingredients in a saucepan over medium/high heat.
- 2. Bring to a boil then reduce heat and simmer for 30 min or possibly till thick.
- 3. When cold, bottle in 16-oz jar and chill overnight.
- Makes 2 c. (16 ounce.).
- Tidbits For the mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded Tbsp. (2-3 jalapenos). For the warm variety, increase the amount of jalapenos to 1/3 c. (4-5 jalapenos).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 849g | |
| Calories 149 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1238mg | 52% |
| Potassium 1478mg | 42% |
| Total Carbs 33.62g | 9% |
| Dietary Fiber 7.2g | 24% |
| Sugars 17.63g | 12% |
| Protein 5.88g | 9% |
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