This recipe makes 5 QUARTS = 80 ¼ cup servings at 4 net carbs per serving. Due to the limitations of the recipe module I am using, I scaled this at 10 servings, which is actually 80 servings. If you need help adjusting this recipe to a smaller quantity, message me.
Not all canned tomatoes and tomato paste are equal. Please try to find the brands I recommend as it makes all the difference in the flavor. I recently made this recipe using Costco’s Kirtland brand, and ended up throwing the entire batch away – the tomatoes completely lacked flavor and ruined the salsa.
Why spends so much time making something you can easily purchase? Because this is the most amazing salsa you will ever eat!! No preservatives, sugar or unknown sourcing of the ingredients. I put everything in grams and fluid ounces, so you can scale the recipe easier.
For a more spicy salsa, triple the jalapeño peppers and throw in the seeds, or try a habanero pepper or two.
Makes 5 quarts. Able to be canned in a water bath with a processing time of 15 minutes (CAUTION: if you change the ratios of peppers/onions to tomatoes, you will need to use a pressure canner due to the drop in acidity). Shelf stable for 9 months when canned properly. Refrigerate for up to 3 weeks after opening.