Range Fire Salsa

Name: Range Fire Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp hot chile flakes; 296 milliliters cider vinegar; 2 Tbsps minced garlic; 2 teaspoons ground cumin; 99 grams fresh jalapeño chiles (about 5); 59 milliliters lemon juice; 2 kilograms onions; 2 teaspoons pepper; 2 Tbsps salt; 3 kilograms ripe tomatoes, peeled (see notes); 1 kilograms bell peppers (green and/or yellow); 6 servings Canning Instructions

Range Fire Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 6. This recipe covers 33% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and whole 30 recipe has 288 calories, 10g of protein, and 2g of fat per serving. If you have ground cumin, chile flakes, bell peppers, and a few other ingredients on hand, you can make it. It is a rather expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.

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 jalapeos; you should have 3/4 cup.

Ingredients you will need

Bell Pepper

Tomato

Onion

Ground Meat

In an 8- to 10-quart pan, combine tomatoes, bell peppers, onions, jalapeos, 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.

Ingredients you will need

Bell Pepper

Red Pepper Flakes

Lemon Juice

Tomato

Vinegar

Garlic

Onion

Pepper

Cumin

Salt

Equipment you will use

Frying Pan

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).

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

hot chile flakes 296milliliters

cider vinegar 2Tbsps

minced garlic 2teaspoons

ground cumin 99grams

fresh jalapeño chiles (about 5)59milliliters

lemon juice 2kilograms

onions 2teaspoons

pepper 2Tbsps

salt 3kilograms

ripe tomatoes, peeled (see notes)1kilograms

bell peppers (green and/or yellow)6servings

Canning Instructions

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.