3-2-1 Salsa
Ingredients
- 1-1/2 cup Finely Diced Onion ⓘ
- 1 Tablespoon Minced Garlic ⓘ
- 1 cup Apple Cider Vinegar ⓘ
- 10 cups Coarsely Chopped, Seeded, And Cored Roma Tomatoes (about 25 Tomatoes) ⓘ
- 1 whole Bell Pepper, Stem And Seeds Removed And Finely Chopped ⓘ
- 2 whole Jalapenos, Stem Removed, Finely Chopped ⓘ
- 3 whole Habaneros, Stem Removed, Finely Chopped ⓘ
- 1 cup Chopped Fresh Cilantro, Loosely Packed ⓘ
- 1 Tablespoon Oregano ⓘ
- 1 Tablespoon Sugar
- 1 Tablespoon Tabasco ⓘ
- 2 teaspoons Cumin
- 1-1/2 teaspoon Salt ⓘ
Instructions
- In a large stainless steel saucepan, combine onions, garlic and vinegar. Bring to a boil over high heat, stirring occasionally. Reduce heat and boil gently for 2 minutes. Stir in tomatoes and peppers. Return to a boil and cook for 3 minutes. Add remaining ingredients and return to a full boil, stirring constantly. Reduce heat and boil gently, stirring occasionally, just until the peppers are tender (3-5 minutes). Remove from heat.
- Fill 8-9 jars (8 ounces each), leaving 1/2 inch headspace. Process according to standard canning practices, in a hot water bath for 15 minutes.
Nutrition & Diet Analysis (per serving)
430
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).