Dips and Spreads Recipe — Kim's Salsa
This recipe is a favorite of all my friends. Whenever they come over, they want to leave with a jar. Therefore, when I make it I can 14 GALLONS each time. I figure, if I'm gonna spend all day making it, I might as well only do it once a year! I like to serve this salsa with tortillas or use it in cooking. It's great in scrambled eggs and chili.
Recipe by:Kimberly
Calories:24.9
Prep:30m
Cook:2h
Ready in:2h 30m
Serving:3 pints
Ingredients
- 1 (28 ounce) can whole tomatoes, chopped and liquid reserved
- 1 (6 ounce) can tomato paste
- ½ onion, chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, minced
- ¾ cup finely chopped jalapeno peppers
- 2 tablespoons white sugar
- 1 teaspoon chili powder
- 1 cup red wine vinegar
- 1 tablespoon salt
- 1 tablespoon ground cumin
Cooking Directions
- Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.
To can the salsa: Sterilize three (one pint) jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings; Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes; Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate after opening.
Nutrition Facts
- calories24.9
- carbohydrateContent5.8 g
- fatContent0.2 g
- fiberContent0.9 g
- proteinContent0.8 g
- sodiumContent394.7 mg
- sugarContent3.2 g
#Salsa #Tomato-Salsa-Recipes #Salsa-Recipes #Dips-and-Spreads-Recipes #Appetizers-and-Snacks