Low Glycemic Impact Recipes: Salsa Ninety Nine (Mild) | Submitted By: YABEI

24 pounds tomatoes1 (12 ounce) can tomato paste1/2 bunch cilantro16 jalapeno chile peppers2 medium heads garlic6 large green bell peppers, chopped6 large onions, chopped9 tablespoons salt1 cup distilled white vinegar1/2 cup brown sugar3/4 cup cornstarch1/2 cup waterCore and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3. In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers. Amount Per Serving  Calories: 48 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 80

Amount Per Serving

Calories: 48

Total Fat: 0.4gCholesterol: 0mgSodium: 827mgTotal Carbs: 10.8g    Dietary Fiber: 2.3gProtein: 1.7g VIEW DETAILED NUTRITION
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Reviewed on Apr. 23, 2008 by Tricia    This is a great recipe if you need to make a lot of salsa or want to make a bunch at once and can it or freeze it. We cut the recipe by about a fourth and it still made about 8 cups. We froze it in 2 cup sizes, as the bottles at the store are 16 ounces. These are the modifications I made to the recipe, for our 1/4 size batch. I did my own calculations, as I didn't trust the ones on the site to be accurate enough, and they did turn out with different numbers than I did. I actually didn't have as much fresh tomatoes as it called for (nor did I have a food mill), so I actually just used 1/2 the amount in fresh tomatoes and 1/2 the amount in crushed tomatoes, and it turned out great. I used 4 large tomatoes. With the fresh tomatoes, I peeled them by cutting an x on the non-stem end and dipping them in boiling water to make the peel easier to remove. Then I cut them into quarters and put them into my food processor (I didn't bother seeding them). I put the crushed tomatoes into the food processor as well (one large 28 oz can) of crushed tomatoes and one 6 ounce can of tomato paste. Then you boil all of this and while this is boiling down (to reduce the liquid) you can work on chopping everything else. We used 1/2 bunch of cilantro, 1 bell pepper (seeded) and one onion, 1/2 head of crushed garlic and one seeded jalapeno pepper. I had never worked with jalapeno before, and I used gloves to handle it. I was afraid of making it too spicy, so I only used 1 pepper, but after I tasted a Was this review helpful? [ YES ]
40 users found this review helpful This is a great recipe if you need to make a lot of salsa or want to make a bunch at once and... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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