Yield: 1 Servings
|5 \N||Shredded apples|
|6 \N||Cloves garlic|
|2 \N||Green peppers|
|2 cans||(13 oz) tomatoe paste (added at the end)|
|4 tablespoons||Pickling salt|
|½ teaspoon||Dry mustard|
|1 teaspoon||Cayene (or more if you like)|
|4 \N||Jalapeno peppers (or more)|
|1 cup||Brown sugar|
Hi everyone. Well I've been on the mail list for fatfree for a couple of weeks and have thoroughly enjoyed reading all the tips and trying out some of the recipes. I decided to share my salsa recipe with anyone who has time to process canned goods when tomatoes are in season! You will need a big stock pot (or dutch oven). Blanch tomatoes, peel and chop into quarters or and put in pot first. Add the rest of ingredients except for tomato paste and cook over low heat for 3-4 hours mixing frequently. Add past and let cook for additional 20 minutes.
While salsa is cooking on stove prepare your canning jars and lids. Fill jars with salsa and process in canner for 20 minutes or use the cold oven method. Cold Oven Method Put prepared jars into cold oven and then turn oven on to 350 degrees. Time for 20 minutes. When time is up, turn oven off and then open door and let some of the heat escape for a few seconds.
Remove jars. Lids should pop within a ½ hour to 1 hour.
Of course this is time consuming but the end result is worth it. You can enjoy fatfree salsa all winter long. It's great on baked potatoes with a little fat free sour cream. Posted to fatfree digest V97 #045 by hadikin@... on Apr 02, 1997