Directions:
- Prepare canner, jars and lids.
- In a large stainless saucepan combine all the ingredients.
- Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
- Cook for 10 minutes.
- At this point I puree half the batch (I use an immersion blender).
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner, cover and bring canner to a boil.
- Process for 15 minutes.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
- Remove jars, cool, label and store.
- I get 2 full and 1 half pint from this recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.84 Kcal (652 kJ) | ||
| Calories from fat | 25.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 4% | |
|---|---|---|---|
| Sodium | 301.72mg | 13% | |
| Potassium | 937.86mg | 20% | |
| Total Carbs | 33.55g | 11% | |
| Sugars | 9.18g | 37% | |
| Dietary Fiber | 11.52g | 46% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 5mg | 28% | |
| Calcium | 157.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 54.97 Kcal (230 kJ) | ||
| Calories from fat | 8.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 4% | |
|---|---|---|---|
| Sodium | 106.42mg | 13% | |
| Potassium | 330.8mg | 20% | |
| Total Carbs | 11.83g | 11% | |
| Sugars | 3.24g | 37% | |
| Dietary Fiber | 4.06g | 46% | |
| Protein | 1.86g | 11% | |
| Vitamin C | 9mg | 43% | |
| Iron | 1.8mg | 28% | |
| Calcium | 55.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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