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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except cumin and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for 20 minutes, stirring occasionally. | 2. Ladle into hot pint jars (yield 7+ pints), leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 ft altitude; 20 minutes at 1001-6000 ft, 25 minutes above 6,000 ft. | 3. NOW FOR THE ALTERATIONS I MAKE: IF YOU LIKE YOUR SALSA REALLY HOT, CONSIDER USING ONE HABANERO PER JAR (that would be 7). This is my husband's solution when something is not hot enough! | 4. This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. However, you can mix paste tomatoes (Romas) with slicing tomatoes. | 5. The recipe does call for oregano (1-1/2 T), but I prefer not to use it. | 6. Canning is so rewarding -- . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3	quarts	peeled cored chopped	-	-	-	-
green chilies	2	cups	seeded chopped	129.6	32.016	0.0	0.0
onion	2 1/2	cups	chopped	160.0	37.36	4.4	0.4
jalapeno	1/4	cup	chopped seeded	6.525	1.4625	0.2048	0.0832
cilantro	1	tablespoon		0.23	0.0367	0.0213	0.0052
lemon juice	1	cup	bottled	53.68	16.836	0.8540000000000001	0.5856
garlic clove	3			-	-	-	-
canning salt	1	tablespoon		-	-	-	-
black pepper	1/2	tablespoon		8.6595	2.2063	0.3585	0.1125
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362

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