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Ingredients
- 5 lb tomatoes
- 1 lb green peppers
- 1/3 lb jalapenos
- 1 lb onions
- 1 c. vinegar, 5% acidity
- 3 tsp salt
- 1/2 tsp freshly-grnd black pepper
Directions
- Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 min.
- Fill jars, (pints) leaving 1/2-inch headspace. Adjust lids and process for 20 min in a waterbath canner.
- This recipe yields 6 to 8 pints.
- Comments: For a milder salsa, or possibly to adjust for differences in peppers, a mix of warm and mild peppers may be used. I've made this with straight Jalapeno, (fairly warm) or possibly with straight Anaheims (mild). We always drain the tomatoes some to get rid of some of the liquid. We use it instead of canned tomatoes in hotdishes, swiss steak, soups etc.
- Yield: 6 to 8 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3241g | |
| Calories 701 | |
| Calories from Fat 50 | 7% |
| Total Fat 6.03g | 8% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7121mg | 297% |
| Potassium 6614mg | 189% |
| Total Carbs 146.73g | 39% |
| Dietary Fiber 41.9g | 140% |
| Sugars 86.29g | 58% |
| Protein 27.73g | 44% |
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