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My Best Salsa Recipe

Recipe by: Big Nanc

"I found this recipe a couple of years ago and I've tweaked and changed it until we felt it was just right. I get requests all the time for the recipe. My family loves it, hope you enjoy also! I don't can, so I use quart freezer bags and freeze."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Combine onions, tomato sauce, green bell pepper, jalapeno peppers, tomato paste, vinegar, garlic, cumin, salt, and black pepper together in a saucepan; bring to a slow boil for 15 minutes. Stir cilantro into salsa and remove saucepan from heat.
Footnotes
  • Cook's Notes:
  • Yellow bell pepper can be substituted for the green bell pepper, if desired.
  • Substitute 1 tablespoon dried cilantro for the 1/2 cup fresh, if desired.
  • If you like a salsa that's not so chunky, you can pulse a couple of times in a blender.
Ingredients
  • 10 servings
  • 53 cals
  • 2 cups chopped onions
  • 1 (15 ounce) can tomato sauce
  • 1 1/2 cups chopped green bell pepper
  • 1 cup chopped jalapeno peppers
  • 1 (6 ounce) can tomato paste
  • 1/3 cup vinegar
  • 9 cloves garlic, minced
  • 3 1/2 teaspoons ground cumin
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1/2 cup chopped fresh cilantro
Nutrition

Amount per serving ( 5 total)

  • Calories:
    53
    3%
  • Fat:
    0.5
    < 1%
  • Carbs:
    11.6
    4%
  • Protein:
    2.4
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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