End Of The Season Garden Salsa
24
Servings
Servings
20m PT20M
Prep Time
Prep Time
1m PT1M
Cook Time
Cook Time
21m
Ready In
Ready In
Recipe: #21427
October 22, 2015
Categories: Fresh Tomatoes, Condiments, Sauce, Salsas, Fruit, Tomato, Vegetables, Onions, Peppers, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Cinco de Mayo, Summer, Boil, Stove Top, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spicy more
"There are still tomatoes ripening, there's an onion or two and perhaps some hot peppers left in the garden. The tomatoes aren't up to par for eating but they are fine made into cooked salsa. I just flew by the seat of my pants and made this salsa. Makes about 6 cups salsa. It is fairly spicy. You may want to cut back on the De arbol peppers."
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (65.3 g)
- Calories 19.1
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 1.1 g
- Sugars - 2.2 g
- Protein - 0.7 g
- Calcium - 9.3 mg
- Iron - 0.2 mg
- Vitamin C - 43.1 mg
- Thiamin - 0 mg
Step 1
Put everything into a large pot. Stir and bring to a boil.
Step 2
Simmer for 1 hour or until it has the right consistency.
Step 3
Use now or place in ziplock bags and freeze.
Tips & Variations
No special items needed.
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