Prickly Pear's Salsa
Ingredients
- 1 whole bulb fresh garlic
- 1/2 small 3 oz (84 grm). can diced jalapena peppers (or to taste) ⓘ
- 3 green bell peppers ⓘ
- 3 large sweet onions ⓘ
- 5 ribs celery ⓘ
- 5 lbs (2.3 kg). tomatoes
- 1 7 oz (196 grm). can diced green chiles ⓘ
- 1-1/4 cups (300 ml) cider vinegar ⓘ
- 1 8 oz (224 grm). can tomato sauce
- 1 6 oz (168 grm). can tomato paste ⓘ
- 1 tsp (5 ml) sea salt ⓘ
- 10 tbsp (150 ml) sugar (or to taste) ⓘ
- 2 tbsp (30 ml) constarch with 1/4 cup (60 ml) water to form slurry ⓘ
Instructions
- Finely dice all vegetables and place in a large stock pot.
- Mix vinegar, tomato sauce, tomato paste, sea salt and sugar together and pour over vegetables.
- Add the cans of jalapenas and green chiles.
- Cook, after bringing to a boil and then to a simmer, for about 30 minutes.
- Stir often.
- If a salsa with a high viscosity is desired, add the slurry and cook until thickened.
- (This will help the salsa adhere to the tortilla chips it's served with.)
- Pack in hot, sterile pint jars.
- Process for 45 minutes in a boiling water bath.
Nutrition & Diet Analysis (per serving)
168
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).