Tomato and Pepper Salsa
Spicy chunky salsa with jalapeños and Habenero pepers for the freezer!
Equipment
- Food processor optional
- 1- quart stockpot
- Disposable gloves highly recommended
- Dishtowel highly recommended
- Freezer bags or containers
Ingredients
- 10 lbs tomatoes
- 1 cups fresh cilantro
- 1 large onions
- 6 garlic cloves
- 5 medium jalapeños
- 2 Habanero or scotch bonnet peppers to taste
- 1 cup chopped green peppers
- 1 tablespoons cumin
- ⅛ cup salt
- ¼ cup apple cider vinegar
- Juice of 3 limes
Instructions
- Peel and chop tomatoes. You can use a food processor to make it easier, but leave large pieces.
- Chop the cilantro, onion, garlic and add to tomatoes in a 10 quart stock pot.
- Chop jalapeños and habanero (or scotch bonnet) peppers) and put in the stock pot. You can core and seed them for less heat. I recommend wearing disposable gloves and a mask or tying a dish cloth around your mouth and nose. Wash your hands with hot soapy water after working with the peppers and avoid touching your face or eyes.
- Add cumin, salt and vinegar to the stock pot and stir to mix.
- Bring to a boil and lower temperature. Keep at a low boil for 2-3 hours or until the volume is reduced by half.
- Cool the cooked salsa completely before putting it in freezer bags or containers.
Nutrition
Nutrition Facts
Tomato and Pepper Salsa
Amount per Serving
Calories
41
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
600
mg
25
%
Potassium
488
mg
14
%
Carbohydrates
9
g
3
%
Fiber
3
g
12
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
1685
IU
34
%
Vitamin C
36
mg
44
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
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