Shelley's Salsa Recipe

Name: Shelley's Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 green peppers, chopped; 1 (6 ounce) can green chilies, chopped; 8 cups chopped onions; 1 tablespoon chili powder; 2 tablespoons cumin; 5 tablespoons salt; 1 ¼ teaspoons garlic powder; 6 -8 jalapeno peppers; 2 -4 teaspoons red peppers; 1 ½ cups sugar; 2 ½ cups white vinegar; 3 tablespoons cornstarch; 1 (6 ounce) can tomato paste

Servings: persons

3 green peppers, chopped
1 (6 ounce) can green chilies, chopped
8 cups chopped onions
1 tablespoon chili powder
2 tablespoons cumin
5 tablespoons salt
1 ¼ teaspoons garlic powder
6 -8 jalapeno peppers
2 -4 teaspoons red peppers
1 ½ cups sugar
2 ½ cups white vinegar
3 tablespoons cornstarch
1 (6 ounce) can tomato paste

1
Mix all ingredients except tomato paste and corn starch in large kettle.
2
Bring to a boil, stirring occasionally.
3
Cook until vegetables are tender.
4
Remove 3 cups, set aside to cool - then stir in corn starch and tomato paste.
5
Bring remainder of sauce to a boil - gradually stir in the sauce, corn starch, and tomato paste mixture.
6
Stirring constantly, bring back to a roiling boil.
7
Pour into sterilized jars and seal.

672

kcal

Calories

Fat

150

Carbs

Protein

Fat 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 13 ingredients. The key ingredients include: 3 green peppers, chopped, 1 (6 ounce) can green chilies, chopped, 8 cups chopped onions, 1 tablespoon chili powder, and more.

Yes, Shelley's 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.

Shelley's Salsa

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