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    You are in: Home / Recipes / Bottled Salsa Recipe
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    Bottled Salsa

    Bottled Salsa. Photo by Sher Shields

    1/1 Photo of Bottled Salsa

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    2 hrs

    3 hrs

    Sher Shields's Note:

    This is my MIL's homemade bottled salsa - my husband won't eat anything but this recipe, and my daughter regularly drank it from her salsa bowl when she was 3! It takes a bit of work to get the tomato skins blanched, peeled, and chopped - but the salsa is so worth it!!

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    Units: US | Metric


    1. 1
      Blanch and peel tomatoes, then chop in blender to desired consistency (no chunks in our house). Add to large pot.
    2. 2
      Wash and cut off tops of jalapeno peppers and blend, then add to pot.
    3. 3
      Peel, cut, and chop onions in blender. (My Bosch blender holds 6 cups so I add one cup of tomatoes to 5 cups of of onions to help blend all the onions. Doing it this way ends up adding 17 cups of blended onions.).
    4. 4
      Pour the vinegar into the blender to get all jalapeno and onion out and then add to pot.
    5. 5
      Add sugar and salts.
    6. 6
      Bring to a boil on medium heat, then reduce heat and simmer for 2-3 hours without a lid. (The longer you cook, the thicker the salsa will be.).
    7. 7
      Bottle and seal. Cold pack 30 minute.

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    Nutritional Facts for Bottled Salsa

    Serving Size: 1 (8592 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 115.4
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 2112.7 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 5.4 g
    Sugars 15.5 g
    Protein 3.8 g

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