Range Fire Salsa Recipe

Name: Range Fire Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/4 pounds ripe tomatoes, peeled (see notes); 2 1/3 pounds bell peppers (green and/or yellow); 3 3/4 pounds onions; 3 1/2 ounces fresh jalapeno chiles (about 5); 1 1/4 cups cider vinegar; 1/4 cup lemon juice; 2 tablespoons minced garlic; 2 tablespoons salt; 1 tablespoon hot chile flakes; 1 1/2 teaspoons pepper; 1 1/2 teaspoons ground cumin

Servings: persons

7 1/4 pounds ripe tomatoes, peeled (see notes)
2 1/3 pounds bell peppers (green and/or yellow)
3 3/4 pounds onions
3 1/2 ounces fresh jalapeno chiles (about 5)
1 1/4 cups cider vinegar
1/4 cup lemon juice
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon hot chile flakes
1 1/2 teaspoons pepper
1 1/2 teaspoons ground cumin

1
Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
2
Coarsely chop tomatoes; you should have 3 quarts, including juices. Stem, seed, and coarsely chop bell peppers; you should have 1 1/2 quarts. Peel and coarsely chop onions; you should have 1 1/2 quarts. Stem and mince jalapenos; you should have 3/4 cup.
3
In an 8- to 10-quart pan, combine tomatoes, bell peppers, onions, jalapenos, vinegar, lemon juice, garlic, salt, chile flakes, pepper, and cumin. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often for 1 hour. Reduce heat to medium and stir often until thick and reduced by half, about 1 hour more.
4
Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 15 minutes (see notes).
5
Note: Nutritional analysis is per tablespoon.

437

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 1/4 pounds ripe tomatoes, peeled (see notes), 2 1/3 pounds bell peppers (green and/or yellow), 3 3/4 pounds onions, 3 1/2 ounces fresh jalapeno chiles (about 5), and more.

Yes, Range Fire Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Range Fire Salsa

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