Chunky Salsa Recipe
- 5 pounds tomatoes
- 5 cups chopped onions (about 3 large)
- 5 cups chopped green peppers (about 4 large)
- 2-1/2 cups chopped sweet red peppers (about 2 large)
- 2 habanero peppers, seeded and finely chopped
- 1 cup white vinegar
- 1 can (6 ounces) tomato paste
- 3 teaspoons salt
- 1. Fill a Dutch oven two-thirds with water; bring to a boil. Score an “X” on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes.
- 2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness.
- 3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.
1/4 cup equals 18 calories, trace fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.
Reviews for Chunky Salsa
Sweet Red Wine
Enjoy this recipe with a sweet red wine.