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Fiery Chili Salsa

 

33

Yield

10

cups

Prep

20

min

Cook

2

hrs

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

8 cups tomatoes
peeled, chopped
1 cup hot chili peppers
roasted, chopped
¾ cup sweet red bell peppers
roasted,, chopped
3 cups onions
chopped
1 cup vinegar
1 can tomato paste
3 each garlic cloves
minced
1 tablespoon salt
½ teaspoon black pepper

Directions

  • You'll need a total of 2 lb peppers.

Roast by placing on an oven rack, slit them first to allow the steam to escape.

Broil, turning occasionally for 25 minutes or until the skins darken and blister.

Cover with a damp cloth and let cool.

Peel off the skins and discard.

Discard seeds as well.

In a large pot, combine tomatoes, peppers with the rest of the ingredients.

Bring to a boil over medium-high heat.

Reduce heat, simmer and cook uncovered, stirring occasionally for 1 to 1½ hours or until thickened.

Ladle hot sauce into 500 mL canning jars leaving ½ inch headspace.

Wipe rims and seal.

Process in boiling water canner for 15 minutes.

Remove, cool, lable and store.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 640g (22.6 oz)
Amount per Serving
Calories 1836% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1814mg 76%
Total Carbohydrate 13g 13%
Dietary Fiber 9g 37%
Sugars g
Protein 15g
Vitamin A 94% Vitamin C 214%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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