Hot Salsa
Yield
13 servingsPrep
15 minCook
30 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
tomatoes
peeled, coarsely chopped |
*
|
| 1 | each |
sweet vidalia onions
finely chopped |
|
| 1 | cup |
sweet bell peppers
finely chopped |
*
|
| 1 | each |
banana peppers
sweet, no seeds, finely chopped |
|
| 1 | cup |
jalapeño pepper
about 5, , finely chopped |
*
|
| 1 | cup |
white vinegar
|
|
| 3 | tablespoons |
salt
canned |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
oregano
|
|
| 9 | tablespoons |
cornstarch
mixed with 9 teaspoon warm water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
tomatoes
peeled, coarsely chopped |
*
|
| 1 | each |
sweet vidalia onions
finely chopped |
|
| 237 | ml |
sweet bell peppers
finely chopped |
*
|
| 1 | each |
banana peppers
sweet, no seeds, finely chopped |
|
| 237 | ml |
jalapeño pepper
about 5, , finely chopped |
*
|
| 237 | ml |
white vinegar
|
|
| 45 | ml |
salt
canned |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
oregano
|
|
| 135 | ml |
cornstarch
mixed with 9 teaspoon warm water |
|
Directions
Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes.
Slowly add cornstarch liquid.
Boil 10 minutes.
Put in jars and process 15 minutes or freeze.
Makes about 13 pints.
