Tomato Pepper Salsa Recipe
Ingredients
| Chopped peeled tomatoes | 2 Liter | |
| Chopped cubanelle/Anaheim / sweet banana peppers | 4 Cup (64 tbs) | |
| Chopped onions | 500 Milliliter | |
| Cider vinegar | 500 Milliliter | |
| Chopped sweet red peppers | 250 Milliliter | |
| Chopped seeded jalapeno peppers | 250 Milliliter | |
| Garlic | 4 Clove (20 gm) | |
| Canned tomato paste | 156 Milliliter | |
| Granulated sugar | 25 Milliliter | |
| Salt | 15 Milliliter | |
| Paprika | 10 Milliliter | |
| Dried oregano | 5 Milliliter | |
| Chopped cilantro | 50 Milliliter |
Nutrition Facts
Serving size
Calories 158 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.2 g0.99%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 808.1 mg33.7%
Total Carbohydrates 33 g10.9%
Dietary Fiber 8.8 g35.1%
Sugars 20.1 g
Protein 6 g11%
Vitamin A 151% Vitamin C 372.3%
Calcium 7.6% Iron 15.4%
*Based on a 2000 Calorie diet
Directions
Reduce heat to medium-low; simmer for about 1 hour or until thick enough to coat spoon.
Stir in coriander (if using); simmer for 5 minutes longer.
Fill and seal canning jars; process in boiling water bath for 20 minutes.
Makes about 9 cups (2.25 L).
Chef
