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Nutritional Info
  • Servings Per Recipe: 52
  • Amount Per Serving
  • Calories: 24.8
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 298.5 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.9 g

View full nutritional breakdown of Wonderful Salsa calories by ingredient
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Wonderful Salsa

Submitted by: NATBAER

Introduction

This is THE BEST salsa I have ever tried. A friend found the recipe on recipezaar.com (#9272), and we can't stop eating it. I make it with ingredients from the Farmer's Market and can it so we have it all year. Next time, I am going to can my own tomatoes and use those for the sauce and paste, I think. Anyway, it can be made as chunky or smooth as you like it. I prefer "restaurant style" so I chop the tomatoes in the blender and everything else in the food processor. Smooth and delicious! This is THE BEST salsa I have ever tried. A friend found the recipe on recipezaar.com (#9272), and we can't stop eating it. I make it with ingredients from the Farmer's Market and can it so we have it all year. Next time, I am going to can my own tomatoes and use those for the sauce and paste, I think. Anyway, it can be made as chunky or smooth as you like it. I prefer "restaurant style" so I chop the tomatoes in the blender and everything else in the food processor. Smooth and delicious!
Number of Servings: 52

Ingredients

    8 cups tomatoes, peeled, chopped, and drained
    2.5 cups onions, chopped
    1.5 cups green peppers, chopped
    1 cup jalapenos, chopped
    6 garlic cloves, minced
    2 tsp cumin
    2 tsp pepper
    1/8 cup canning salt
    1/3 cup sugar
    1/3 cup vinegar
    1 (15 ounce) can tomato sauce (I use the no salt added variety)
    1 (12 ounce) can tomato paste

Directions

I chop all veggie coarsely and then measure them, then I chop in blender and food processor as follows:
Chop tomatoes in blender, add to large boiler.
Use food processor to chop onions, bell pepper, jalapenos, and garlic seperately and then add to pot.
Add cumin, pepper, salt, sugar, vinegar, tomato sauce and paste to pot. Mix all and bring to a slow boil. Cook 10 minutes.
Meanwhile, heat canner to boil and prepare jars. Add salsa to jars and seal. Cook in boiling water 10 minutes. Remove and let cool. Refrigerate any un-sealed jars and use within a week or so. Canned salsa should last a year.
My recipe made 6.5 pints. I figure a serving to be 0.25 cups, so 52 servings for this.

Number of Servings: 52

Recipe submitted by SparkPeople user NATBAER.






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