Five Pepper Salsa
Jun 12, 2008 6:33:30 GMT -8
Post by carol on Jun 12, 2008 6:33:30 GMT -8
Five Pepper Salsa
Serves: 192
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
Total Time: 2 Hours
Ingredients
1 large onion, diced
10 large tomatoes, peeled and chopped
2 large green bell peppers, diced
1 large red bell pepper, diced
2 Anaheim chile peppers, diced
2 banana peppers, diced
4 fresh jalapeno peppers, diced
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup white vinegar
1 (28 ounce) can diced tomatoes
1 tablespoon SPLENDA® Brown Sugar Blend
2 tablespoons chili powder
1 1/2 teaspoons Italian seasoning
2 teaspoons salt
2 tablespoons cornstarch
1/4 cup water
Directions
1 In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and SPLENDS® Brown Sugar Blend. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
2 Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.
Submitted by: Inspired by Home Cooks
Nutrition Info (per serving)
Calories 5 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 65mg | Carbohydrate 2g | Fiber 0g | Sugar 1g | Protein 0g
Note
For more information on canning fresh salsa, contact your local university or county extension service.
This recipe has not been tested by the SPLENDA® Test Kitchens.
© McNeil Nutritionals, LLC 2008
Serves: 192
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
Total Time: 2 Hours
Ingredients
1 large onion, diced
10 large tomatoes, peeled and chopped
2 large green bell peppers, diced
1 large red bell pepper, diced
2 Anaheim chile peppers, diced
2 banana peppers, diced
4 fresh jalapeno peppers, diced
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup white vinegar
1 (28 ounce) can diced tomatoes
1 tablespoon SPLENDA® Brown Sugar Blend
2 tablespoons chili powder
1 1/2 teaspoons Italian seasoning
2 teaspoons salt
2 tablespoons cornstarch
1/4 cup water
Directions
1 In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and SPLENDS® Brown Sugar Blend. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
2 Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.
Submitted by: Inspired by Home Cooks
Nutrition Info (per serving)
Calories 5 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 65mg | Carbohydrate 2g | Fiber 0g | Sugar 1g | Protein 0g
Note
For more information on canning fresh salsa, contact your local university or county extension service.
This recipe has not been tested by the SPLENDA® Test Kitchens.
© McNeil Nutritionals, LLC 2008