Medium-Hot Chunky Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
Directions
8 large tomatoes, chopped1 large red onion, diced1 large green pepper, diced3 hot cherry (or jalapeno) peppers, seeded and diced1 Thai or serrano chili, seeded and minced10 cloves garlic, minced½ cup cider vinegar1 can (6 oz) tomato paste¼ cup water3 tbsp minced fresh oregano3 tbsp fresh thyme leaves½ tsp cumin¼ tsp ancho chili powder1 tsp kosher saltpinch raw sugar (optional)
Preheat the broiler to HI and line two baking sheets with parchment.
Place the tomatoes (cut side down) on the sheet and broil for 5-10 minutes, until the skins blacken. Pinch off the skins and coarsely chop.
Combine all the ingredients in a deep pot and place over high heat.
Bring to a boil, then reduce heat and cook 20 minutes, stirring occasionally.
Spoon into jars and process in a hot waterbath for 20 minutes.
Serving Size: Makes 3 1/2 pints, 28 (1/4 cup) servings
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
Place the tomatoes (cut side down) on the sheet and broil for 5-10 minutes, until the skins blacken. Pinch off the skins and coarsely chop.
Combine all the ingredients in a deep pot and place over high heat.
Bring to a boil, then reduce heat and cook 20 minutes, stirring occasionally.
Spoon into jars and process in a hot waterbath for 20 minutes.
Serving Size: Makes 3 1/2 pints, 28 (1/4 cup) servings
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 20.6
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 93.0 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.1 g
- Protein: 0.9 g
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