Salsa, chunky, mild, no salt added
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 37
Ingredients
2 lg peppers, green, raw2 lg peppers, red, raw3 peppers, jalapeno, raw2 peppers, green Anaheim, raw1 lg onion, red1 lg onion, white1 lg garlic bulb (about 18 cloves)4-14.5 oz cans diced tomatoes, no salt added2 tbsp cilantro, raw2 tsp parsley, dried1 tsp lemon juice1 tsp lime juice
Makes 37 1/4-cup servings
Preheat the oven to 350 degrees. Line a large pizza pan or cookie sheet with aluminum foil.
Leave the garlic bulb with the skin on and place it in a clay garlic cooker. Place the garlic cooker in the center of the pizza pan or cookie sheet.
Remove seeds from all the peppers and leave whole. Remove the outer layer from the onions and leave whole.
Arrange the peppers and onions around the garlic cooker. Place in the oven for 30 minutes.
After 30 minutes, remove the peppers and set aside to cool.
Repace the pizza pan or cookie sheet with the garlic cooker and the onions back in the oven for another 30 minutes. After the additional 30 minutes have passed, remove the garlic and onions.
Allow all the baked ingredients to cool before cutting.
Chop the red and green peppers and place in a large mixing bowl. Mix well.
Mince the jalapeno and Anaheim peppers, Add to the mixing bowl and mix well.
Chop 1/2 red onion and 1/2 white onion. Add to the mixing bowl and mix well. (Refrigerate the remainder of the onions to use in some other dish.)
Remove the skin from the garlic bulb and the individual cloves. The skin will peel off easily with your hands. Mince the garlic cloves. Add to the mixing bowl and mix well.
Add 4 cans of diced tomatoes to the mixing bowl, mixing well after each can is added.
Add the remaining ingredients and mix well. Chill overnight and serve as needed.
Number of Servings: 37
Recipe submitted by SparkPeople user LINDA0229.
Preheat the oven to 350 degrees. Line a large pizza pan or cookie sheet with aluminum foil.
Leave the garlic bulb with the skin on and place it in a clay garlic cooker. Place the garlic cooker in the center of the pizza pan or cookie sheet.
Remove seeds from all the peppers and leave whole. Remove the outer layer from the onions and leave whole.
Arrange the peppers and onions around the garlic cooker. Place in the oven for 30 minutes.
After 30 minutes, remove the peppers and set aside to cool.
Repace the pizza pan or cookie sheet with the garlic cooker and the onions back in the oven for another 30 minutes. After the additional 30 minutes have passed, remove the garlic and onions.
Allow all the baked ingredients to cool before cutting.
Chop the red and green peppers and place in a large mixing bowl. Mix well.
Mince the jalapeno and Anaheim peppers, Add to the mixing bowl and mix well.
Chop 1/2 red onion and 1/2 white onion. Add to the mixing bowl and mix well. (Refrigerate the remainder of the onions to use in some other dish.)
Remove the skin from the garlic bulb and the individual cloves. The skin will peel off easily with your hands. Mince the garlic cloves. Add to the mixing bowl and mix well.
Add 4 cans of diced tomatoes to the mixing bowl, mixing well after each can is added.
Add the remaining ingredients and mix well. Chill overnight and serve as needed.
Number of Servings: 37
Recipe submitted by SparkPeople user LINDA0229.
Nutritional Info Amount Per Serving
- Calories: 18.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.5 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.8 g
- Protein: 0.5 g
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