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    Summer Salsa

    Summer Salsa. Photo by Diana #2

    1/3 Photos of Summer Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    Diana #2's Note:

    This is a thick and chunky salsa. Don't let the amount of peppers turn you off. This is a *mild* salsa. If you want more heat, just add some of the pepper seeds. I like my salsa chunky, but if you don't, you only need to dice the vegetables finely. Canned tomatoes makes this a quick recipe you'll want to make over and over. UPDATE Aug 18/08: I'm pleased to add that this salsa took first place in the local fair.

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    Ingredients:

    Yield:

    cups or ...

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a large pot.
    2. 2
      Bring to a boil.
    3. 3
      Boil gently for 50 - 60 minutes, stirring occasionally.
    4. 4
      Fill sterilized jars and seal.
    5. 5
      Water bath for 20 minutes.

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    Ratings & Reviews:

    • on February 05, 2009

      55

      excellent recipe, well written, very easy to make, and tastes great! I forgot the garlic, and it still tastes great :) I used long green chillies from Woolies, (choice of chillies limited to long green and long red) I added a tablespoon of sugar, an italian friend said you must ALWAYS add sugar to tomatoes, and I do as I am told! I couldnt get tomatoes with herbs and things, but I decided to make it "au natural" and then see what herbs I would add next time. Maybe a teaspoon of italian herbs..............and the garlic:)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Summer Salsa

    Serving Size: 1 (2702 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 93.8
     
    Calories from Fat 4
    27%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 791.0 mg
    32%
    Total Carbohydrate 21.4 g
    7%
    Dietary Fiber 4.6 g
    18%
    Sugars 11.1 g
    44%
    Protein 3.1 g
    6%

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