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Fresh Vegetable Salsa
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
Cuisine: Mexican
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 120
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 142mg
6%
Total Carbohydrate 26g
9%
Dietary Fiber 5g
20%
Sugars 14g
Protein 6g
Vitamin A  45%Vitamin C  198%
Calcium  9%Iron  25%
Potassium  34%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Vegetable Salsa

Recipe Tags: Salsa Recipes

Date Added: June 04, 2019

Ingredients:

1 Can Tomato Paste (6 ounce)
3/4 Cup White Vinegar distilled
1/2 Teaspoon Ground Cumin Seed (1tsp)
3 Cloves Of Garlic finely chopped
1/2 Cup Cilantro chopped
2 Cups Onions coarsely chopped
7 Cups Tomatoes peeled and chopped
1 Cup Green Bell Pepper coarsely chopped
8 Jalapeno Peppers seeded and chopped
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Directions:

1. In a large pot combine all ingredients.

2. Boil and simmer uncovered to desired consistency.

3. Pour into sterilized jars. Seal in pressure canner 10 minutes at 5 lbs.

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Dietary Notes:
This recipe is low-fat with 0.83g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 45% of your daily recommended intake per serving. This recipe is high in Vitamin C with 198% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Sulfites, Garlic, Vinegar, Cilantro, Onion allergies.
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