Steve's Salsa
This recipe will make 16 pints of Salsa. i have been told it's the best and people are paying me $10.00 per pint to get their hands on it. I hope you like it.
- Preparing Time: 2 hours
- Total Time: 2 hours
- Served Person: 160
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup sugar
- 5 cans petite diced tomatos or 15 cups
- 8 large red and green peppers diced or 8 cups
- 5 lbs onion diced or 9 cups
- 7 large jalapeno peppers chopped small
- 6 cloves garlic pressed
- 1 cup cider vinegar
- 1/16 cup chipole seasoning
- Carbohydrate 1.43340302997014 g
- Cholesterol 0 mg
- Fat 0.0189097615625 g
- Fiber 0.262058452850676 g
- Protein 0.1761161271875 g
- Saturated Fat 0.00650002485625 g
- Serving Size 1 1 Serving (17g)
- Sodium 175.077040963966 mg
- Sugar 1.17134457711946 g
- Trans Fat 0.0055138082375 g
- Calories 6 calories
Chop all vegetables to perfered size. Bring to a boil and the reduce heat to a simmer and simmer covered 10 minutes. For canning use pint jars filled to 1/4 headroom and use boiling water canning method for 10 minutes.
