Summer Salsa
Note: for chopping all of the vegetables (besides the tomatoes and garlic), I use “vegetable chop and measure†that the kids got me for Christmas a few years ago from Williams Sonoma. It makes quick work of big quantities of vegetables. A garlic press is a must have as well. Cooks Illustrated recommends a good one, if you check their website.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 6 cloves garlic finely chopped
- 1/3 cup sugar
- 2 tsp. ground cumin
- 1 tbsp sea salt
- 6 cups chopped cored and peeled tomatoes (a “victorio†ma
- 5 cups seeded bell peppers (green and yellow make for pre
- 5 cups chopped onions
- 2 1/2 cups chopped and seed hot peppers (a mixture of jalapen cayenne, serrano or hot banana according to taste)
- 1 1/4 cups apple cider vinegar
- 2 tbsp finely chopped cilantro
- 1 tsp hot pepper sauce
- 16 oz. tomato paste
- 16 oz. tomato sauce
- 2 tsp. freshly ground pepper
- Carbohydrate 169.896262502343 g
- Cholesterol 0 mg
- Fat 4.5636075 g
- Fiber 36.4205248470753 g
- Protein 32.8061125 g
- Saturated Fat 0.907741 g
- Serving Size 1 1 Recipe (1870g)
- Sodium 26700.5893140992 mg
- Sugar 133.475737655267 g
- Trans Fat 1.198473 g
- Calories 794 calories
Mix together, bring to a boil and boil for 10 minutes. Pour into sterilized jars (I prefer the 12 oz. jars for salsa) and process in a boiling water bath for 15 minutes.
