** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix everything together in a large saucepan and bring to a boil.
2. Reduce heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on lids and rings and process in a boiling water bath for 15 minutes.
3. Makes 6 pints. NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion.
4. Depending on your tastes and how hot your peppers are, you may want to use less hot pepper.
5. 3/4 cup finely chopped jalapenos, with no hot pepper sauce added, makes a mild to medium salsa.
6. I try to use at least half Roma tomatoes (or other paste tomatoes) to keep it from being too runny.
7. You could also drain off some of the tomato juices before mixing everything together.
8. The recipe says it makes 6 pints, but I\'ve always gotten 7 or 8 pints from one recipe.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Garlic, Vinegar, Cilantro, Onion allergies.
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