Wonderful Salsa
This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
gluten free
red meat free
shellfish free
dairy free
vegetarian
pescatarian
- 1/3 cup sugar
- 1 can tomato sauce
- 2 teaspoons pepper
- 2 teaspoons cumin
- 6 garlic cloves minced
- 1 can tomato paste
- 1/3 cup vinegar
- 2 1/2 cups onions chopped
- 8 cups tomatoes peeled, chopped and drained
- 1 1/2 cups green peppers
- 1 cup jalapeno pepper chopped
- 1/8 cup canning salt
- Carbohydrate 53.9971288364758 g
- Cholesterol 0 mg
- Fat 1.95063441105598 g
- Fiber 13.8075220154639 g
- Protein 10.7662095678327 g
- Saturated Fat 0.341163760821781 g
- Serving Size 1 1 quarts, 96 serving(s) (882g)
- Sodium 10418.4935040046 mg
- Sugar 40.1896068210119 g
- Trans Fat 0.54788004298929 g
- Calories 246 calories
Mix all together and bring to a slow boil for 10 minute. Seal in jars and cook in hot water bath for 10 minute. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces. Yields 3-6 quarts or pints.
