Ingredients for Amys Salsa
- 6 cups fresh ripe tomatoes
- 1 (6 ounce) can tomato paste
- 1 1/2 cups white onions
- 3-4 garlic cloves
- 1-2 jalapeño peppers
- 1 (15 ounce) can green chiles, drained
- 1 tablespoon kosher salt
- 1/4 cup white vinegar
- 1/2 cup fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon black pepper
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How to Make Amys Salsa
- Finely chop 4 cups of ripe tomatoes.
- Mince 1 medium white onion.
- Roughly chop 1 cup of cilantro.
- Add 1-2 jalapeños, seeded and minced (adjust to your spice preference).
- Combine all ingredients in a large saucepan.
- Add 2 tablespoons of lime juice, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper.
- Bring the mixture to a gentle simmer over medium heat. Cook for 30 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and let cool completely.
- Carefully ladle the salsa into sterilized canning jars, leaving 1/2 inch headspace.
- Wipe the jar rims clean, place lids and rings on tightly.
- Process in a boiling water bath according to your preferred canning method (consult a reliable canning guide for proper times and safety procedures).
- Allow jars to cool completely. You should hear a satisfying 'pop' as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
126g
Fat
2g
Carbs
17g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Canning Condiments Etc Vegetables Mexican Easy Diabetic Low Fat Summer Vegan Vegetarian Salsas Pressure Cooker Stove Top Dietary Gifts Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Onions Peppers Tomatoes Equipment Technique 4 Hours Or Less
