Zutaten für 2009 Summer Salsa
- 1 lb zucchini
- red bell peppers
- 1 medium onion
- 1/4 cup fresh basil
- 1/2 cup fresh cilantro
- 1/2 cup lime juice
- 1/4 cup red wine vinegar
- 2 lbs bell peppers
- 1 to 2 jalapeno peppers
- 1 (7 ounce) can chipotle chiles in adobo
- 4 garlic cloves
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 2 tablespoons sugar
- 2 lbs fresh tomatoes
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Zubereitung von 2009 Summer Salsa
- Wash and roughly chop 2 lbs of tomatoes, 1 lb zucchini, 1 medium onion, 1/2 cup chopped cilantro, and 1/4 cup chopped fresh parsley. If using, finely mince 2-3 chili peppers (adjust to your spice preference).
- Combine all chopped ingredients in a large pot.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes, stirring occasionally, until slightly thickened.
- While the salsa simmers, prepare your canning jars: sterilize jars and lids in boiling water for at least 10 minutes.
- Carefully ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top.
- Wipe the jar rims with a clean, damp cloth to remove any salsa residue.
- Secure lids and rings onto the jars.
- Process the filled jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
- Remove jars from the water bath and let cool completely. You should hear a 'pop' sound as the jars seal.
- Label and store in a cool, dark place. Enjoy your homemade salsa for up to 1 year!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
40g
Fat
0g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Appetizers Canning Condiments Etc Vegetables American Mexican Southwestern United States Tex Mex Summer Vegan Vegetarian Salsas Stove Top Dietary Seasonal Squash Tomatoes Taste Mood Savory Equipment Technique Water Bath
