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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice tomatoes and place in fine mesh colander to drain extra juice/water. | 2. While tomatoes are draining, dice remaining vegetables and place in large pot. | 3. Add salt, sugar, tomato sauce, and garlic. | 4. Stir cilantro paste into lime juice and stir to break up paste. Add tomatoes to pot and stir well. | 5. Bring just to a boil, then ladle into sterilized pint-sized jars. | 6. Place lids and bands on jars and place in pressure canner (NOT pressure cooker) with water level midway up sides of jars. | 7. Position and lock canner lid, then heat until steady stream of stem releases from top of canner; allow to vent for 10 minutes. | 8. Place weight on canner and bring up to pressure - once canner reaches pressure, process for 12 minutes. | 9. Remove canner from heat and allow to cool for 30 minutes. Remove jars from canner and place in cool draft-free area to cool and seal. | 10. Jars that do not seal can be placed in refrigerator and used within a couple weeks. | 11. Salsa is best if it is chilled prior to use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	12	cups	diced	321.84	69.5532	15.7344	3.576
yellow bell pepper	3		diced	-	-	-	-
green bell pepper	2		diced	-	-	-	-
onion	2		diced	120.0	28.02	3.3	0.3
jalapeno pepper	4		diced	-	-	-	-
salt	2	tablespoons		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
tomato sauce	1/2	cup		-	-	-	-
lime juice	1	cup	bottled	60.5	20.3764	1.0164	0.1694
garlic	4	teaspoons	minced minced	16.688	3.7027	0.7123	0.055999999999999994
cilantro	3	tablespoons		0.69	0.1101	0.0639	0.0156

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