I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truthfully say they helped make it. —Pamela Lundstrum, Bird Island, Minnesota,
Ingredients
- 10-1/2 pounds tomatoes (about 35 medium), peeled and quartered
- 4 medium green peppers, chopped
- 3 large onions, chopped
- 2 cans (12 ounces each) tomato paste
- 1-3/4 cups white vinegar
- 1/2 cup sugar
- 1 medium sweet red pepper, chopped
- 1 celery rib, chopped
- 15 garlic cloves, minced
- 4 to 5 jalapeno peppers, seeded and chopped
- 1/4 cup canning salt
- 1/4 to 1/2 teaspoon hot pepper sauce
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
2 tablespoons: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 182mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein.
