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Spicy Salsa Preserves


3 pound -- tomatoes
--peeled and coarsely chopped
--about 7 cups
2 cups granulated sugar
1 1/2 cup chopped green bell peppers
1/2 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground red pepper

1. In large saucepan, combine tomatoes, sugar, green bell peppers, lime juice, lime peel, cumin, salt and red pepper. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally until thickened, about 1 hour 15 minutes.

2. Refrigerate in covered container up to 2 months, or ladle into canning jars and process according to manufacturer's directions.

Note: To test for thickness, spoon about 1 tablespoon mixture into cup; place in freezer 5 minutes. The mixture should be the consistency of jam; if not, cook longer and repeat test.

Makes 14 servings. (3 1/2 cups) Preparation time: 30 minutes. Cooking time: 1 hour 15 minutes.

Per serving: About 134 cal, 1 g pro, 33 g car, 0 g fat, 0% cal from fat, 0 mg chol, 173 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 14 servings

Preparation Time: 0:00

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