Salsa/Picante Sauce
Best salsa I have made or had!!
- Preparing Time: 45 minutes
- Total Time: 3 hours and 40 minutes
- Served Person: 30
salsa
tomatoes
picante sauce
bell peppers
jalapeno
onion
mexican
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 7 pounds tomatoes. peeled cored and chopped....save the juice!
- 6 bell peppers chopped or diced and seeded
- 12 or banana peppers chopped or diced and seeded
- 6 jalapeno (up to 10), peppers-diced and seeded
- 1.5 pounds of onions chopped or diced
- 1 head garlic
- 1/2 cup white vinegar
- 1/3 cup lemon juice
- 3 tablespoons of salt
- 1 tablespoon of sugar
- Carbohydrate 10.6658983333333 g
- Cholesterol 0 mg
- Fat 0.403558888888889 g
- Fiber 2.94819452716245 g
- Protein 1.82472277777778 g
- Saturated Fat 0.0753475555555556 g
- Serving Size 1 1 Serving (177g)
- Sodium 9.92533333333333 mg
- Sugar 7.71770380617088 g
- Trans Fat 0.107114666666667 g
- Calories 47 calories
Combine all of the ingredients in a stock pot, cook for 2-3 hours until desired thickness. Seal in hot water bath for (30) minutes. Check your altitude/canning directions/home extension agent to see how long to boil your jars. I do not have the time to can or the knowledge to do it. I put my salsa into quart size freezer bags and lay them flat in the freezer so they freeze flat...easy to store and take up minimal space. When I am ready to use, I put the bag in a pan of warm tap water and it thaws in no time....i snip the corner of the bag and pour into a pint or quart size jar and use as needed. This keeps very well in the fridge due to the high acidic content~ Enjoy!
