Sweet Garden Salsa w/ Splenda (Bulk)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 56
Ingredients
Sucralose (like Splenda), 1 cupCider Vinegar, 2 cups Green Peppers (bell peppers), 2 cupsJalapeno Peppers, 1 cup Red Ripe Tomatoes, 2 cups Onions, raw, 2 cups Salt, 2 tsp
Pulse jalapeņos in food processor until finely chopped. (I scrape out seeds and membranes to cut down on heat, while wearing latex exam gloves to protect my hands). Take lid off processor, taking care not to breathe in fumes. Put into stockpot large enough to hold all ingredients. Process next 3 ingredients, separately. Place each in stockpot. Proportions are not exact so add or subtract veggies, according to your own taste. Add salt, vinegar and Splenda. Taste and adjust as needed. Bring to a full boil, turn down heat, and simmer for 2 hours. Sterilize jars and bands, put seals into hot water (do not boil seals). Pour salsa into sterile jars while it is still hot. Place seals on jars, add bands, and tighten. Makes 7-8 pints.
Serving size for calorie purposes is 1/4 cup.
Number of Servings: 56
Recipe submitted by SparkPeople user MABOUGIRL.
Serving size for calorie purposes is 1/4 cup.
Number of Servings: 56
Recipe submitted by SparkPeople user MABOUGIRL.
Nutritional Info Amount Per Serving
- Calories: 6.4
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 82.3 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.3 g
- Protein: 0.2 g
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