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Salsa [For picture click here]

6 pounds firm, ripe tomatoes (about 12 large)
1 pound onions (about 2 large)
2 pounds assorted green, red and/or yellow bell peppers
1-1/2 cups distilled white vinegar
1 tablespoon salt
2 teaspoons dry mustard powder
6 packets Sweet One granulated sugar substitute
2 teaspoons chili powder
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes


1. Peel, chop and seed tomatoes; allow to drain in a colander. Meanwhile, chop onions and peppers. In a large pot over high heat, combine all ingredients; bring to a boil. Reduce heat to medium and heat, stirring occasionally, 45 minutes to 1 hour or until very thick. Near end of cooking time, stir frequently to prevent sticking.

2. Spoon into hot pint (16 oz.) or 1/2 pint (8 oz.) jars, allowing 1/4-inch headspace (or follow jar manufacturer's instructions, if different). Wipe rims with clean cloth dipped in hot water. Close according to jar manufacturer's instructions and process in boiling water bath 30 minutes for 16 oz. jars, 20 minutes for 8 oz. jars. Makes five pints or ten 1/2 pints.

Per Serving (1 tablespoon):5 calories, 1 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 42 mg sodium

Diabetic Exchanges:free exchange



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