Motor Cole'S Jalapeno Salsa

1. Prepare home canning jars and lids according to manufacture's instructions.

2. Combine all ingredients in a large saucepot.

3. Bring to boil; reduce heat and simmer 10 minutes.

4. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace.

5. Wipe rim and threads of the jar with a clean, damp cloth.

6. Place lid on jar and screw band sown evenly and firmly, fingertip tight.

7. Process 15 minutes in a boiling water canner.

8. Remove pint jars from water bath and allow to cool and seal.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	3.806 g
Protein	17.1226 g
Carbohydrates	95.1404 g
Energy	462.2805 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2315 g
Water	1586.2033 g
Aspartic acid	2.1039 g
Calcium, Ca	281.9345 mg
Lutein + zeaxanthin	4105.926 g
Fiber, total dietary	26.8541 g
Fatty acids, total saturated 22:0	0.0081 g
Carotene, beta	6870.791 g
Niacin	9.246 mg
Vitamin A, RAE	630.593 g
Arginine	0.6355 g
Riboflavin	0.6847 mg
Tocopherol, beta	0.459 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1509 g
Fatty acids, total saturated 20:1	0.0022 g
Glutamic acid	3.853 g
Sodium, Na	138.254 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0214 g
Total lipid (fat)	3.806 g
Manganese, Mn	2.8727 mg
Fructose	13.2475 g
Proline	0.3918 g
Fatty acids, total saturated 16:0	0.5709 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1674 g
Sucrose	1.9305 g
Choline, total	110.2772 mg
Sugars, total	53.1193 g
Serine	0.5017 g
Fatty acids, total saturated 10:0	0.0069 g
Fatty acids, total saturated 18:0	0.1535 g
Vitamin B-6	3.0955 mg
Selenium, Se	7.4763 g
Ash	7.7574 g
Fatty acids, total saturated 18:1 undifferentiated	0.4774 g
Pantothenic acid	4.2194 mg
Phenylalanine	0.5991 g
Copper, Cu	1.0887 mg
Betaine	0.8587 mg
Thiamin	0.7567 mg
Methionine	0.1215 g
Iron, Fe	10.4439 mg
Carbohydrate, by difference	95.1404 g
Phosphorus, P	418.5335 mg
Folate, total	198.996 g
Tocopherol, gamma	0.7743 mg
Fatty acids, total saturated 4:0	0.0108 g
Lycopene	0.46 g
Alanine	0.4589 g
Valine	0.4733 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	1.1554 g
Glycine	0.4265 g
Carotene, alpha	1122.316 g
Glucose (dextrose)	10.8873 g
Fatty acids, total saturated 14:0	0.0309 g
Zinc, Zn	2.2162 mg
Isoleucine	0.3759 g
Tocopherol, delta	0.0454 mg
Fatty acids, total saturated 12:0	0.0153 g
Fatty acids, total polyunsaturated	1.3905 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.5906 g
Tocotrienol, alpha	0.1375 mg
Vitamin A, IU	12642.356 IU
Folate, DFE	198.996 g
Tryptophan	0.151 g
Vitamin C, total ascorbic acid	866.7628 mg
Phytosterols	74.99 mg
Fatty acids, total polyunsaturated 16:1 c	0.0081 g
Galactose	0.0064 g
Fatty acids, total polyunsaturated 18:1 c	0.0966 g
Fatty acids, total saturated 20:0	0.0108 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.2474 g
Vitamin K (phylloquinone)	159.6798 g
Fatty acids, total saturated	0.8211 g
Histidine	0.2185 g
Fatty acids, total monounsaturated	0.504 g
Threonine	0.42 g
Folate, food	198.996 g
Fatty acids, total polyunsaturated 17:0	0.0027 g
Cryptoxanthin, beta	305.075 g
Vitamin E (alpha-tocopherol)	14.6159 mg
Magnesium, Mg	181.446 mg
Lysine	0.575 g
Potassium, K	3150.851 mg
Cystine	0.186 g
Fluoride, F	8.5066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Garlic	6 cloves	26.82	5.9508	0.09
Onion	1 cup	64	14.944	0.16
Tomato	3 cups	124.2	27.54	1.08
Oregano	2 teaspoons	5.3	1.3784	0.0856
black pepper	1 teaspoon	5.773	1.4708	0.075
cilantro	2 tabelspoons	0	0	0
jalapeno pepper	3 cups	78.3	17.55	0.999
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
green pepper	2 cups	59.6	13.8272	0.5066
cider vinegar	1 cup	50.19	2.2227	0
pimento	1 cup	44.16	9.792	0.576