Directions:
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
- Reduce heat.
- Simmer 20 minutes.
- Ladle into pint jars.
- Leave 1/2 inch head space.
- Adjust lids, process in a hot water bath for 20 minutes.
- Be sure to wear gloves when chopping peppers as they will burn fingers.
- Also, have good ventilation when cooking-I have found this to be true when cooking ALL salsa.
- I use a food processor for chopping.
- If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.83 Kcal (280 kJ) | ||
| Calories from fat | 10.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Sodium | 877.54mg | 37% | |
| Potassium | 409.27mg | 9% | |
| Total Carbs | 13.97g | 5% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 29.3mg | 49% | |
| Iron | 1.4mg | 8% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 35.97 Kcal (151 kJ) | ||
| Calories from fat | 5.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 2% | |
|---|---|---|---|
| Sodium | 472.27mg | 37% | |
| Potassium | 220.26mg | 9% | |
| Total Carbs | 7.52g | 5% | |
| Sugars | 3.81g | 28% | |
| Dietary Fiber | 1.91g | 14% | |
| Protein | 1.03g | 4% | |
| Vitamin C | 15.8mg | 49% | |
| Iron | 0.8mg | 8% | |
| Calcium | 18.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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