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I grow almost all of these ingredients in my garden. This recipe makes a large batch, but it's always gone in no time. —Barbara Mundy, Radford, Virginia
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1/4 cup) equals 20 calories, 1 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein.
Originally published as Garden Salsa in Country Extra July 2001, p49
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Aug. 27, 2011 by jujumom41
Sounds good but I would omit the oil, basil & parsley & add cilantro. Tomato juice instead of tom. sauce. I like to bring mine just to a boil & it seems to last longer.
Reviewed on Jan. 14, 2010 by savanna2
i would use cilantro instead of basil and parsley.to jaxrwild@loganet.netto can a real good salsa, omit olives, basil, parsley, oil, lime juice, and garlic salt.Keep all other ingredient's.In a enameled or coated pot, cook your green peppers, onions, jalapeno peppers, pepper, and add 1 tab each course salt, and minced garlic, 1/4 cup of apple cider vinegar, 1/3 cup of fine chopped cilantro and the 8oz can of tomato juice. Cook till your onions turn a little glossy, depending on how firm you want your salsa. Add your *tomatoes (*cut in half and spoon out the insides,discard or save for other dishes)Dice outside shell, add to salsa and heat. Spoon into oven heated 225degr sterilized jars, seal with lids and heat in boiling water bath 10 minutes.
i would use cilantro instead of basil and parsley.
to jaxrwild@loganet.net
to can a real good salsa, omit olives, basil, parsley, oil, lime juice, and garlic salt.
Keep all other ingredient's.
In a enameled or coated pot, cook your green peppers, onions, jalapeno peppers, pepper, and add 1 tab each course salt, and minced garlic, 1/4 cup of apple cider vinegar, 1/3 cup of fine chopped cilantro and the 8oz can of tomato juice. Cook till your onions turn a little glossy, depending on how firm you want your salsa. Add your *tomatoes (*cut in half and spoon out the insides,discard or save for other dishes)Dice outside shell, add to salsa and heat. Spoon into oven heated 225degr sterilized jars, seal with lids and heat in boiling water bath 10 minutes.
Reviewed on Sep. 09, 2009 by jaxrwild
I am looking for a recipes like this one to can. Have you done the actual canning process on this, and if so, could I get your directions for it. I want to give it as a gift so I want to make sure it is edible after canning. Any help you could give me would be great!!! Jackie Wright jaxrwild@loganet.net
I am looking for a recipes like this one to can. Have you done the actual canning process on this, and if so, could I get your directions for it. I want to give it as a gift so I want to make sure it is edible after canning. Any help you could give me would be great!!!
Jackie Wright
jaxrwild@loganet.net
Reviewed on Jan. 25, 2009 by oetjens
Great For Canning!!!
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