Photo: Markus Spiske
Mild Garden Salsa
12 ingredients
1 hr + 2 hr
20 pints
openrecipes
"A great way to preserve fresh peppers and tomatoes, this is a salsa recipe for the successful gardener to enjoy all winter long."
Estimated Nutrition (whole recipe, rough)
623
Calories
17g
Protein
2g
Fat
132g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 pounds tomatoes
- 1 (12 ounce) can tomato paste
- 1/2 bunch cilantro
- 16 jalapeno chile peppers
- 2 medium heads garlic
- 6 large green bell peppers, chopped
- 6 large onions, chopped
- 9 tablespoons salt
- 1 cup distilled white vinegar
- 1/4 cup SPLENDA® Brown Sugar Blend
- 3/4 cup cornstarch
- 1/2 cup water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes