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Ингредиенты
- by Pat Katz Makes 8 to 9 half pints
- 3 quart green tomatoes, cored and finely minced (24 medium)
- 1 quart ripe tomatoes, finely minced (8 medium)
- 1 med yellow onion, finely minced
- 4 x cloves garlic, chopped or possibly pressed
- 1 c. seeded and finely minced Anaheim (or possibly poblano) chile pepper (see note)
- 2 x jalapeno peppers, seeded and finely minced (see note)
- 1 c. cider vinegar
- 1 Tbsp. chopped fresh cilantro
- 1 tsp salt
Инструкции
- Wash 9 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- Chop tomatoes, onion, garlic and both peppers by hand or possibly using the
- "pulse" or possibly "on-off" switch on a food processor. Combine the minced vegetables with the vinegar, cilantro and salt in a large, heavy pot.
- Bring the mix to a boil, then reduce the heat and simmer till thickened, about 20 to 30 min.
- Ladle the mix into 1 warm jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.
- Process in a boiling-water canner for 15 min (20 min at 1,000 to 6,000 feet; 25 min above 6,000 feet).
- Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 8 servings | |
| Calories 63 | |
| Calories from Fat 5 | 8% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 307mg | 13% |
| Potassium 695mg | 20% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.9g | 5% |
| Protein 2.65g | 4% |
