2012 Chunky Salsa

By boandozzy

1/4 cup equals 18 calories, trace fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food. Originally published as Chunky Salsa in Healthy Cooking August/September 2011, p58

Ingredients

• 5 pounds tomatoes
• 4 large green peppers, chopped
• 3 large onions, chopped
• 2 large sweet red peppers, chopped
• 2 habanero peppers, seeded and finely chopped
• 1 cup white vinegar
• 1 can (6 ounces) tomato paste
• 3 teaspoons salt

Preparation

Step 1

Fill a Dutch oven two-thirds with water; bring to a boil. Score an “X” on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes.

In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness.

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: 7 pints.