2009 Summer Salsa

1. Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.

2. Fill into hot sterile jars leaving 1/2 inch head space.

3. Being careful not to leave any salsa on the rims.

4. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.

5. Process for 10 minutes in a hot water bath.

6. Label and store in a dark place. Use with 1 year.

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Nutrient	Quantity
Total fats	6.6303 g
Protein	36.0808 g
Carbohydrates	242.872 g
Energy	1086.4657 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5827 g
Water	2065.7201 g
Aspartic acid	4.6225 g
Calcium, Ca	474.4749 mg
Lutein + zeaxanthin	20514.5112 g
Fiber, total dietary	35.0375 g
Fatty acids, total saturated 22:0	0.0225 g
Carotene, beta	6013.9498 g
Niacin	17.0907 mg
Vitamin A, RAE	524.0312 g
Arginine	1.9156 g
Riboflavin	1.6832 mg
Tocopherol, beta	0.0096 mg
Fatty acids, total polyunsaturated 15:0	0.0074 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4566 g
Fatty acids, total saturated 20:1	0.0017 g
Glutamic acid	7.9455 g
Stigmasterol	0.12 mg
Sodium, Na	252.781 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0186 g
Total lipid (fat)	6.6303 g
Manganese, Mn	4.4992 mg
Fructose	28.9815 g
Proline	1.0259 g
Fatty acids, total saturated 16:0	0.9352 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2267 g
Sucrose	74.0062 g
Choline, total	246.4012 mg
Sugars, total	165.9843 g
Serine	1.2334 g
Fatty acids, total saturated 10:0	0.1195 g
Fatty acids, total saturated 18:0	0.1406 g
Vitamin B-6	5.6453 mg
Selenium, Se	19.4551 g
Ash	17.3036 g
Fatty acids, total saturated 18:1 undifferentiated	0.4078 g
Pantothenic acid	3.9128 mg
Phenylalanine	1.1137 g
Beta-sitosterol	0.08 mg
Copper, Cu	2.143 mg
Betaine	1.3444 mg
Thiamin	1.2063 mg
Methionine	0.3525 g
Iron, Fe	16.4149 mg
Carbohydrate, by difference	242.872 g
Phosphorus, P	912.0163 mg
Folate, total	467.1904 g
Tocopherol, gamma	0.8969 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	48926.6882 g
Alanine	1.353 g
Valine	1.2499 g
Fatty acids, total saturated 18:2 undifferentiated	1.9836 g
Glycine	1.1511 g
Carotene, alpha	270.5369 g
Glucose (dextrose)	30.5533 g
Fatty acids, total saturated 14:0	0.0471 g
Zinc, Zn	6.4537 mg
Isoleucine	1.0037 g
Maltose	0.4763 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0225 g
Fatty acids, total polyunsaturated	2.568 g
Fatty acids, total saturated 14:1	0.0149 g
Leucine	1.596 g
Tocotrienol, alpha	0.2571 mg
Vitamin A, IU	10455.4561 IU
Folate, DFE	467.1904 g
Tryptophan	0.3869 g
Vitamin C, total ascorbic acid	1094.4344 mg
Phytosterols	96.2 mg
Fatty acids, total polyunsaturated 16:1 c	0.0151 g
Galactose	0.0162 g
Fatty acids, total polyunsaturated 18:1 c	0.0535 g
Fatty acids, total saturated 20:0	0.0076 g
Starch	0.3742 g
Tyrosine	0.7112 g
Vitamin K (phylloquinone)	176.5777 g
Fatty acids, total saturated	1.3402 g
Histidine	0.6732 g
Fatty acids, total monounsaturated	0.4429 g
Threonine	1.0549 g
Folate, food	467.1904 g
Fatty acids, total polyunsaturated 17:0	0.015 g
Fatty acids, total polyunsaturated 24:0	0.0223 g
Cryptoxanthin, beta	256.7462 g
Vitamin E (alpha-tocopherol)	12.8388 mg
Magnesium, Mg	424.9062 mg
Lysine	1.5657 g
Potassium, K	6764.4548 mg
Cystine	0.4345 g
Fluoride, F	7.04 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.33 cup	268.66	67.1987	0
Onion	4 cups	256	59.776	0.64
Tomato	8 cups	0	0	0
Zucchini	6 cups	126.48	23.1384	2.3808
Vinegar	0.5 cup	25.095	1.1114	0
Tomato paste	6 ounces	139.4795	32.1653	0.7995
cilantro	0.25 cup	0.92	0.1468	0.0208
Garlic Clove	6	26.82	5.9508	0.09
Bell Pepper	2	0	0	0
Basil	0.25 cup	1.38	0.159	0.0384
jalapeño	1	1.6312	0.3656	0.0208
red pepper	4 cups	240	52.86	2.64
lime juice zest	1 cup	0	0	0
chipotle chile adobo	2	0	0	0