Chile Salsa (Hot Tomato-Pepper Sauce)
Description
This Mexican dip features Tomatoes, Chile peppers, Onions, Vinegar (5 percent, Salt. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Caution: Wear rubber gloves while handling chilies or
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wash hands thoroughly with soap and water before touching your face.
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Peel and prepare chile peppers as described in making Mexican Tomato Sauce.
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Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
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Dip in cold water, slip off skins, and remove cores.
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chop tomatoes and
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combine chopped peppers, onions, and remaining ingredients in a large saucepan.
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Heat to boil, and simmer 10 minutes.
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Fill jars, leaving 1/2-inch headspace.
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Adjust lids and process according to the recommendations in Table 1.
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Table 1.
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Recommended process time for Chile Salsa in a boiling-water canner.
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Style of Pack: Hot.
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Jar Size: Pints.
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Process Time at Altitudes of 0 - 1,000 ft: 15 min.
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,001 - 6,000 ft: 20 min.
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Above 6,000 ft: 25 min.
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 729.7kcal
- % Daily Value *
- Total Fat 8.8g14%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 14705.2mg613%
- Total Carbohydrate 178.6g60%
- Dietary Fiber 65.6g263%
- Sugars 25.7g
- Protein 38.2g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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