Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Fresh Tomato Salsa

Recipe from: Pam

This salsa is very good and relatively easy. We always freeze it in quart bags. It does get hotter the longer it is frozen so if you are going to freeze keep this in mind. If canned it doesn't seem to get hotter. I would call this recipe about medium to hot strength, you can add more or less jalapeños to your taste or if you like it really hot us habeneros.

2 quarts tomatoes
6 medium onions
10 jalapeño peppers with seeds
2 teaspoons salt
2 teaspoons garlic salt
1 cup vinegar
1 ½ tablespoons corn starch
1 green pepper
3 carrots, sliced

Chop tomatoes, onions, jalapeños, green pepper and carrots. Mix all ingredientsin large kettle and boil uncovered for 60-90 minutes. Put in jar and seal or freeze. May refrigerate if going to use now.

Per serving (excluding unknown items): 36 Calories; less than one gram Fat (4% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 358mg Sodium Food Exchanges: 1 ½ Vegetable


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