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Chipotle Salsa (For Canning)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.9764
Energy (kCal)725.7418
Carbohydrates (g)161.3863
Total fats (g)4.0788
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups. | 2. Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars. | 3. Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety. | 4. If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 8 cups - - - -
    pepper 4 cups chopped sweet 119.2 27.6544 5.1256 1.0132
    onion 2 cups minced 128.0 29.888 3.52 0.32
    garlic clove 4 - - - -
    pepper 1 hot - - - -
    chipotle pepper 1 -2 tablespoon - - - -
    cider vinegar 3/4 cup 37.6425 1.6669999999999998 0.0 0.0
    salt 1 tablespoon - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    tomato paste 16 ounces 371.9453 85.7742 19.5952 2.1319
    cilantro 1/4 cup copped 0.92 0.1468 0.0852 0.0208

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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