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Belle Adorn Salsa

Belle Adorn Salsa

Demosthine

"As a recipe made for using your garden-fresh vegetables, this canning recipe makes a fabulous salsa. Use this salsa in place of RO*TEL® for a cheese dip or added to mashed avocados with lime juice for guacamole or eat it on rice. And of course, it's used as a dip for tortilla chips or topping on other Mexican dishes."
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Ingredients

2 h 30 m servings 10 cals
Serving size has been adjusted!
Original recipe yields 272 servings

Nutrition

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Footnotes

  • Cook's Note:
  • Substitute 1 cup chopped jalapeno peppers for the banana peppers if desired.
  • Add 1/2 bunch cilantro at the end of cooking if desired.
  • Process jars for 45 minutes if using quart-size jars.

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Reviews

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I've been making this salsa for 5 years...it is DELICIOUS! Use 15 CUPS Chopped Tomatoes (skins removed, of course). Add 3/4 cup - 1 Cup of FRESH chopped cilantro AND 2 Tablespoons ground cumin...

17 Pint jars

Cooked it down so it was nice and thick. Added a bit more sugar and cilantro. First batch of tomatoes from the garden this year done!

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