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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sterilize Ball jars rims and screw tops. | 2. Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar. | 3. Reduce to simmering, and simmer 5 minutes. Do not overcook. | 4. Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten. | 5. Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes. | 6. Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peach	4	cups	firm seeded peeled diced	240.24	58.7664	5.6056	1.54
mango	2	cups	firm ripe peeled seeded diced	198.0	49.434	2.7060000000000004	1.254
habanero	4		diced	-	-	-	-
orange bell pepper	1 1/2	1/2		-	-	-	-
red onion	1	cups	diced	-	-	-	-
garlic	2	tablespoons	minced minced	25.33	5.6202	1.0812	0.085
cilantro	3	tablespoons	chopped chopped	0.69	0.1101	0.0639	0.0156
lime	1		juice	-	-	-	-
white vinegar	1 1/2	cups		64.26	0.1428	0.0	0.0
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

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