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Hot Salsa

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Submitted by andrewmartin

YIELD

13 servings

PREP

15 min

COOK

30 min

READY

60 min

Ingredients

4 4
QUARTS QUARTS TOMATOES
peeled, coarsely chopped *
1 1
EACH EACH SWEET VIDALIA ONIONS
finely chopped
1 237
CUP ML SWEET BELL PEPPERS
finely chopped *
1 1
EACH EACH BANANA PEPPERS
sweet, no seeds, finely chopped
1 237
CUP ML JALAPEÑO PEPPER
about 5, , finely chopped *
1 237
CUP ML WHITE VINEGAR
3 45
TABLESPOONS ML SALT
canned
½ 118
CUP ML SUGAR
2 1E+1
TEASPOONS ML OREGANO
9 135
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 63 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1613mg 67%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 7%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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