3 hrs 15 mins
1 hr 15 mins
I make this salsa every summer with our homegrown tomatoes and apples. I've had lots of requests for this, and give lots of it away. It takes awhile to do, but it's well worth it! 3 jalapenos with some seeds + 2 tsp. cayenne usually make a medium salsa, while 2 jalapenos and 1 tsp. cayenne is mild...adjust the way you like. I chop vegies by hand - food processor makes a less chunky salsa.
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- 8 large tomatoes, peeled,seeded,chopped (6 cups)
- 8 large onions, peeled,chopped (4 - 5 cups)
- 8 large apples, peeled,chopped (4 - 5 cups)
- 3 green peppers or 3 red peppers, chopped (3 cups)
- 6 cloves garlic, minced
- 2 -6 jalapeno peppers, chopped
- 1 1/2 cups vinegar
- 1 (13 ounce) can tomato paste
- 2 teaspoons cayenne pepper
- 5 teaspoons salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard
- fresh parsley or dried parsley
- thyme (etc. as desired)
- 1Combine all chopped vegetables and vinegar in a large pot.
- 2Bring to a boil, stirring often, then reduce heat and simmer for about 1 hour, stirring often.
- 3Add remaining ingredients, stirring well, and cook for another 15 minutes.
- 4Cool, put into containers and keep what you are using in the fridge, or freeze to store.
- 5Stays good in freezer for at least a year.
- 6You may also put it into sterilized jars while it's hot; process in boiling water bath for 20 minutes to seal.
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Nutritional Facts for Salsa
Serving Size: 1 (5619 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 715.2
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 4903.3 mg
- Total Carbohydrate 170.1 g
- Dietary Fiber 33.5 g
- Sugars 107.1 g
- Protein 16.6 g