2011 Spicy Chunky Salsa

By boandozzy

1/4 cup equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 117 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch. Originally published as Spicy Chunky Salsa in Healthy Cooking June/July 2010, p49

Ingredients

• 6 pounds tomatoes
• 3 large green peppers, chopped
• 3 large onions, chopped
• 2 cups white vinegar
• 1 large sweet red pepper, chopped
• 1 can (12 ounces) tomato paste
• 4 jalapeno peppers, seeded and chopped
• 2 serrano peppers, seeded and chopped
• 1/2 cup sugar
• 1/2 cup minced fresh cilantro
• 1/2 cup bottled lemon juice
• 3 garlic cloves, minced
• 4 teaspoons ground cumin
• 3 teaspoons salt
• 2 teaspoons dried oregano
• 1 teaspoon hot pepper sauce

Details

Servings 64
Preparation time 90mins
Cooking time 105mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups.

In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.

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: 8 pints.