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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hot Salsa

Recipe Tags: Salsa Recipes

Date Added: June 02, 2010

Ingredients:

4 Unit Tomatoes 4 Unit Qts. tomatoes peeled & coarse chipped
1 Unit Sweet Onion 1 Unit Sweet onion finely chopped
1 Cup Bell Pepper 1 Cup Bell pepper finely chopped
1 Unit Banana 1 Unit Sweet banana pepper (no seeds) finely chopped
1 Cup Jalapeno Pepper 1 Cup Or less jalapeno pepper (about 5) finely chopped
1 Cup White Vinegar 1 Cup White vinegar OR equal combination OF
3 Tablespoons Salt 3 Tablespoons Canned salt
1/2 Cup Sugar 1/2 Cup Sugar
2 Teaspoons Oregano 2 Teaspoons Oregano or other herbs
9 Tablespoons Cornstarch 9 Tablespoons Cornstarch mixed with 9 tbsp. warm water
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Directions:

1. Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes.

2. Slowly add cornstarch liquid. Boil 10 minutes.

3. Put in jars and process 15 minutes or freeze.

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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 Banana, Bell Pepper, Tomato, Corn, Sulfites, Natural Sweeteners, Vinegar, Onion allergies.
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