Roasted Tomatillo, Tomato N Chile Salsa


Food.com
180 mins (prep 60, cooking 120)
15 ingredients
10 servings
Roasted veggies A pH of 4.6 or lower is required for safe canning without the use of pressure processing. So don't skip the lime juice and vinegar. You can also check amount of salsa after blending. Mine came to 10 cups pureed so I had 10 jars and lids ready.

Categories:  technique , peppers , onions , seasonal , tomato , canning , equipment , water-baths , food-gift , american , oven , vegetarian , condiments,-etc. , north-american , sauces , mexican , salsas , taste~mood , spicy , <-4-hours , time-to-make , vegan , southwestern-u.s. , summer , tex-mex , vegetable , from-scratch ,
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Ingredients

Nutrition

Serving Size (227.01 g)
Servings 10
Amount per Serving
Calories 74.47 Calories from Fat 15.84
% Daily Value *
Total Fat 1.76g 27.12%
Saturated Fat 0.25g 12.43%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1009.17mg 420.49%
Total Carbohydrate 13.95g 46.5%
Dietary Fiber 3.24 g 129.68%
Sugars 9.25 g %
Protein 2.31g 46.18%
Vitamin A 699.92IU% Vitamin C 35.63mg%
Calcium 30.17mg% Iron 1.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
roughly chopped fresh cilantro, fresh lime juice, ground cumin
 

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