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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 30, 2007

      This is Excellent, but only thought so after it sat for about a week. It was ok at first, but for some reason after a week it was to-die-for! I love anything with a vinegar base, so this is definitely a keeper. Thanks for sharing.

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    • on September 06, 2009

      This is a great recipe, I substituted one cup of jalapeno for red bell pepper which adds color and takes some of the heat out. This exact recipe is also in the Ball Blue Book of preserving on page 79. Excellent finished product, not too hot for the wife.

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    • on September 29, 2008

      9/29/08 I doubled this recipe but only used 3 1/2 cups of jalapenos as I did not want it to be too hot for us. It is really good right now and I did not notice the vinegar in it. I'll crack a jar open in a few weeks and report back again. Made for *Zaar Cookbooks Tag 2008* game

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    • on January 05, 2005

      This salsa smelled absolutely wonderful while it was cooking. It is still canned, as we haven't popped it open yet, but I know it's going to be fantastic, and the hotter the better!

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    • on August 13, 2004

      Need to put a warning on this...Don't make if you don't like HOT! It was very easy to make. I did cut back a little on the jalapeno peppers and added a few more tomatoes. I got 4 pints which I processed in my water bath canner.

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    Nutritional Facts for Jalapeno Salsa

    Serving Size: 1 (1240 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 109.6
     
    Calories from Fat 9
    94%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1180.1 mg
    49%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 5.7 g
    22%
    Sugars 10.5 g
    42%
    Protein 3.7 g
    7%

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