Fiesta Salsa

1. 1

   Check 2 pint-sized jars for cracks and the rings for rust, discarding any that are damaged. Keep them in simmering water until the salsa is ready. Wash the new, unused lids and rings in warm, soapy water.

2. 2

   In a large saucepan, mix the tomatoes, fiesta salsa mix, and vinegar. Bring to a boil, then lower the heat and simmer for 5 minutes.

3. 3

   Ladle the hot salsa into hot, sterilized jars, leaving 1/2 inch of headspace. Slide a clean knife or thin spatula around the inside of the jars to release air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw the rings on tightly.

4. 4

   Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 35 minutes.

5. 5

   Lift the jars out of the pot and let them sit, several inches apart, for 12 to 24 hours. Press the center of each lid to confirm it does not flex up or down. Remove the rings for storage and keep the jars in a cool, dark place.

• Calories 7.6 kcal Low Source
• Protein 0.27 g Low Source
• Carbs 1.45 g Moderate
• Total Fat 0.0 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 60.9 mg Low Source
• Fiber 0.26 g Low Source
• Sugar 0.86 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 0.09 mg Low Source
• Iron 0.0 mg Low Source
• Potassium 25.39 mg Low Source
• Vitamin A 2.59 mcg_rae Low Source
• Vitamin C 0.26 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅