Ingrédients pour Canned The Summer In A Salsa
- Tomatoes
- Chile
- Sweet Onion
- Vinegar
- Lime, Juice And Zest Of
- Cumin Powder
- Dried Parsley
- 1 tsp salt
- Black Pepper
- Garlic Cloves
- Tomato Paste
- Fresh Cilantro
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Comment préparer Canned The Summer In A Salsa
- Combine 2 lbs red tomatoes, 1 lb green tomatoes, 2 bell peppers (any color), 2 jalapeños, 1 habanero pepper, 5-10 Tabasco peppers (adjust to your desired heat level), 1 large onion (chopped), 4 cloves garlic (minced), 2 tbsp tomato paste, and 1 tsp salt in a heavy-bottomed pot. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Finely mince all chili peppers before adding.
- Stir in the tomato paste and cook for an additional 10 minutes.
- Add 1/2 cup chopped cilantro and simmer for 5 more minutes.
- Ladle the hot salsa into sterilized 1/2-pint or 1-pint canning jars, leaving 1/2 inch headspace.
- Wipe the jar rims clean, apply lids and rings, and process in a boiling water bath for 15 minutes (adjust processing time based on your altitude and jar size – consult a canning guide for specifics).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
0g
Carbs
0g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Sauces Canning Condiments Etc Vegetables American Mexican Southwestern United States Low Fat Summer Vegan Vegetarian Salsas Stove Top Dietary Gifts Spicy Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Onions Peppers Tomatoes Taste Mood Equipment Number Of Servings Technique 4 Hours Or Less
