** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water.
2. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat.
3. Skim juice from top of tomatoes and reserve, if you\'d like, for another use.
4. Do not overcook and allow tomatoes to remain chunky.
5. In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender.
6. Drain and add vegetables to tomatoes.Add salt, oregano, black pepper and cilantro.
7. Simmer gently for 15 minutes.Hot pack the salsa in clean pint jars.
8. Follow manufactures suggestions on preparing the lids and jars for proper sealing.
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Dietary Notes:
This recipe is low-fat with 0.13g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 14.13 per serving
This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Garlic, Natural Sweeteners, Hot Pepper, Celery, Cilantro, Onion allergies.
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