Dip

Canned Tomato Salsa

212

This is a very simple recipe, but yet so good and tasty!

8
30 medium sized tomatoes, peeled and chopped
2 large green bell peppers, chopped
2 large red bell peppers, chopped
10 cups chopped white onion
10 cloves chopped garlic
1 cup jalapenos, chopped
1/2-3/4 cup sugar
2 cups vinegar
8 tsp salt
2 tsp black pepper
2 12 oz cans of tomato paste
optional: 1 cup chopped cilantro
1. Make sure all your ingredients such as tomatoes, bell peppers, onions, garlic and jalapenos are finely chopped. 2. To peel tomatoes: place tomatoes in a pot of boiling water for 1 minute. Remove them from the hot water into a bowl of cold water. Cool off for a few minutes and then peel. Great method! 3. Once everything has been combined in a big pot, Simmer the salsa for 1 1/2 hours, stirring often. 4. While the salsa is simmering, wash your jars and place into oven at 200*F for 20 minutes to sterilize. 5. Fill jars with salsa and close with lid. 6. Use the pressure canning method to finish off the canning. Place cans in a large canning pot filled with water. Make sure cans are covered with water at least 1-2 inches. Bring water to a boil and allow the cans to boil in the water 10-15 minutes. 7. Take out jars and allow them to cool completely before storing.
Nutritions

Calories
303

Sodium
2602mg
108% DV

Fat
4g
7% DV

Protein
10g
21% DV

Carbs
63g
21% DV

Fiber
12g
48% DV