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Ingredients3 h 30 m servings 12 cals
Original recipe yields 112 servings
- In a large pot combine tomatoes, Anaheim peppers, jalapeno peppers, poblano peppers, bell peppers, onion, carrots, celery, garlic, vinegar and salt. Cook over medium heat for 3 hours.
- Process in batches in a food processor or blender. Pour into hot, sterilized jars and seal. Refrigerate after opening.
Per Serving: 12 calories; 0.1 g fat; 2.6 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 164 mg sodium. Full nutrition
ReviewsRead all reviews 3
It was okay... but wayyyy too many servings! I cut it down to 10. I thought that was enough. I t was for me and my daughter... so I didn't need that much! But it was good.