SALSAS AND RELISHES

41.           Corn Relish  

Preparation Time: 20 minutes 

Cooking Time: 50 minutes 

Servings: 3-4 pints

INGREDIENTS:

• 1 large cucumber, peeled, seed and chopped
• Chopped 2 cups onion
• 1 red pepper, seed and minced meat
• 4 cups corn kernels (cut into 4-6 ears, depending on ear size)
• 2 plum or Roma tomatoes, diced to the size of a corn kernel
• 1 red or green serano pepper, seed and minced meat
• 1 1/4 cups sugar
• 2 tablespoons kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups of apple cider vinegar
• 1/2 teaspoon turmeric
• 2 teaspoons mustard seeds
• 1/2 teaspoon cumin

DIRECTIONS:

1. Pulse cucumbers, onions, peppers: Work in batches, if necessary, pulse cucumbers, onions and peppers in a food processor with only 3 or 4 legumes, so that they can be distinguished from each other, not cleaned.
2. Combine with the remaining ingredients, simmer 25 minutes: Place the mixture in a medium saucepan (4-6 liters).
3. Add the corn, tomatoes, seron peppers, sugar, salt, pepper, vinegar, turmeric, mustard seed and ground cumin.
4. Boil. Reduce heat to low. Cover and cook for 25 minutes.
5. Scoop into jars: Spoon the corn relish into clean jars and seal, will last for 4-6 weeks refrigerated.    

NUTRITION: Carbohydrates 81.26 g Fat 1.98 g Protein 6.87 g Calories 354

42.          Peach Chili Sauce     

Preparation Time: 45 minutes

Cooking Time: 20 minutes

Servings: 12 pints

INGREDIENTS:

• 5 lbs. tomatoes 
• 1½ lb. peaches, chopped 
• 3 large sweet onions, chopped 
• 3 medium pears, peeled, chopped 
• 2 medium green peppers, chopped 
• 2 jalapeno peppers, seeded, cut into matchsticks
• 2 celery ribs, chopped
• 1 teaspoon mixed pickling spices
• 3 cups sugar
• 3 teaspoon salt
• 2 cups white vinegar

DIRECTIONS:

1. In a Dutch oven, bring 2 quarts water to a boil. 
2. Place 1-2 tomatoes in boiling water for 30-60. Remove and plunge into ice water. Peel and finely chop tomatoes.
3. Tie pickling spices in a cheesecloth bag. 
4. Place all ingredients in the pot. Bring to a boil. 
5. Reduce heat and simmer, uncovered, 2-2½ hours until thickened, stirring occasionally. Discard spice bag.
6. Carefully scoop hot mixture into hot sterilized 1-pint jars, leaving a distance of ½ inches
7. Remove air bubbles and, if necessary, adjust the head area by adding hot mixture. Carefully clean the rims.
8. Place covers on jars and tighten the strips until they are tight with your fingers.
9. Place the jars in the container with boiling water, make sure they are completely covered with water.
10. Boil for 20 minutes. Remove the jars and bake.

NUTRITION: Calories: 40 Carbohydrates: 10 g Protein: 0 g Sodium: 82 mg

43.          Peach Salsa     

Preparation Time: 20 minutes

Cooking Time: 3-4 hours

Servings: 11 pints

INGREDIENTS:

• 4 lbs. tomatoes, chopped
• 4 jalapeno peppers, seeded, finely chopped
• 1 medium onion, chopped
• 1/4 cup minced fresh cilantro
• 1/2 to 2/3 cup packed brown sugar
• 4 garlic cloves, minced
• 1 teaspoon salt
• 4 cups chopped peeled fresh peaches, divided
• 1 (6 oz.) can tomato paste 

DIRECTIONS:

1. In a 5-quart slow cooker, mix the first seven ingredients and 2 cups peaches. Cook for 3-4 hours.
2. Stir the remaining peaches and tomato paste into a slow cooker. 
3. Let cool, covered, and put in sealed bowls.
4. If you want to refrigerate, use bowls that are freezer-free and fill to within 1/2 inch of tops.
5. Put in the fridge up to 7 days or freeze up to 12 months.
6. Before serving thaw frozen salsa in refrigerator.

NUTRITION: Calories: 28 Carbohydrates: 7 g Fat: 0 g Protein: 1 g Sodium: 59 mg

44.          Spaghetti Sauce     

Preparation Time: 90 minutes

Cooking Time: 40 minutes

Servings: 4 quarts

INGREDIENTS:

• 25 lbs. tomatoes 
• 4 large green peppers, seeded
• 4 large onions, cut into wedges
• 2 (24 oz.) cans tomato paste
• 8 garlic cloves, minced
• 4 teaspoon dried oregano
• 2 teaspoon dried parsley flakes
• 2 teaspoon dried basil
• 2 teaspoon crushed red pepper flakes
• 2 teaspoon Worcestershire sauce
• 1/4 cup canola oil
• 2/3 Cup sugar
• 1/4 cup salt
• 1 cup + 2 tablespoon bottled lemon juice
• 2 bay leaves

DIRECTIONS:

1. In a Dutch oven, bring 2 quarts water to a boil. 
2. Place 1-2 tomatoes in boiling water for 30-60 seconds.
3. Remove each tomato and plunge into ice water.
4. Peel and quarter tomatoes, then place in a stockpot.
5. Pulse onions and green peppers in batches in a food processor until finely chopped, then transfer to stockpot. 
6. Stir in next 11 ingredients. 
7. Add water to cover. Bring to a boil. 
8. Reduce heat and let simmer for 4-5 hours, stirring occasionally, uncovered.
9. Discard bay leaves. 
10. Add 2 tablespoon lemon juice to each of 9 hot sterilized 1-quart jars.  
11. Scoop hot mixture into jars, leaving a distance of ½ inches
12. Remove air bubbles and, if necessary, adjust the head area by adding hot mixture.
13. Carefully clean the rims. On the jars, put the lids and screw the strips until they are tight with your fingers.
14. Place the jars in the container with boiling water, make sure they are completely covered with water.
15. Boil for 40 minutes. Remove the jars and bake

NUTRITION: Calories: 118 Carbohydrates: 17 g Fat: 5 g Protein: 3 g Sodium: 614 mg

45.          Pungent Tomato Pear Chutney     

Preparation Time: 45 minutes

Cooking Time: 10 minutes

Servings: 5 pints

INGREDIENTS:

• 2 lbs. pears, peeled, chopped
• 2 lbs. tomatoes, peeled, seeded, chopped
• 1 cup finely chopped seeded jalapeno peppers
• 2 cups chopped onions
• 4 teaspoon minced fresh ginger root
• 1-2 teaspoon crushed red pepper flakes
• 1 teaspoon ground mustard
• 1 cup cider vinegar
• 1 cup brown sugar

DIRECTIONS:

1. In a Dutch oven, combine all ingredients. Bring to a boil. 
2. Reduce heat and steam for 45-60 minutes, uncovered, until thickened, stirring occasionally.
3. Carefully scoop hot mixture into hot sterilized half-pint jars, leaving ½-inch headspace.
4. Leave the air bubbles out and, if necessary, adjust the free space by adding a warm mixture.
5. Carefully clean the tires. Place covers on jars and tighten the strips until they are tight with your fingers.
6. Place the jars in the container with boiling water, make sure they are completely covered with water.
7. Boil for 10 minutes. Remove the jars and bake.

NUTRITION: Calories: 88 Carbohydrates: 22 g Fat: 0 g Protein: 1 g Sodium: 8 mg

46.          Canned Zucchini Salad     

Preparation Time: 40 minutes

Cooking Time: 20 minutes

Servings: 10 cups

INGREDIENTS:

• 6 cups zucchini, diced into ½-inch cubes
• 7½ cups tomatoes, sliced
• 4 big bell peppers, sliced
• 4-5 garlic cloves, minced
• ¼ cup honey
• 1 tablespoon salt 
• 1 tablespoon oil 
• 1 cup 5% vinegar 

DIRECTIONS:

1. In a saucepan, add tomatoes, honey, and salt. Cook for 10 minutes. 
2. Add peppers, zucchini, and oil, and cook for 10 minutes more. 
3. Add garlic and vinegar, and cook for 10 more minutes.
4. Scoop hot mixture into hot sterilized pint jars, leaving ¼ inch headspace.
5. Let out air bubbles and if possible, adjust headspace by putting hot mixture.
6. Clean the rims carefully. Place tops on top of the jars and screw on bands until fingertip tight.
7. Get canner with boiling water and place jars into it, ensuring that they are completely covered with water.
8. Let boil for 20 minutes. Remove jars and cool.

NUTRITION: Calories: 20 Carbohydrates: 2 g Protein: 0 g Sodium: 45 mg

47.          Fresh-Tasting Ketchup  

Preparation Time: 20 minutes

Cooking Time: 95 minutes

Servings: 3 cups

INGREDIENTS:

• 4 cups chopped seeded peeled tomatoes
• 1 medium green pepper, chopped
• 1 (6 oz.) can tomato paste
• 1 medium onion, chopped
• 1 cup sugar
• 1 tablespoon salt
• 1/4 cup white vinegar

DIRECTIONS:

1. In a saucepan, combine first six ingredients and bring to a boil.
2. Reduce heat and simmer, uncovered, until slightly thickened, about 90 minutes.
3. Stir in vinegar and heat through, let boil for 5-7 minutes. 
4. Cool to room temperature, and store up to 2 weeks in the refrigerator.

NUTRITION: Calories: 40 Carbohydrates: 10 g Fat: 0 g Protein: 0 Sodium: 258 mg

48.          Grandma’s Favourite Salsa     

Preparation Time: 45 minutes

Cooking Time: 15 minutes

Servings: 7 pints

INGREDIENTS:

• 2 cups tomato sauce
• 2 cups tomato paste
• 1 cup chopped green pepper
• 2 cups chopped onions
• 3-5 chopped jalapeno peppers, seeded
• 6 garlic cloves, minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoon canning salt
• 2 teaspoon ground cumin
• 2 teaspoon pepper
• 2/3 cup white vinegar
• 1/3 cup sugar
• 5 lbs chopped peeled tomatoes, drained 

DIRECTIONS:

1. In a stockpot, combine all ingredients. Then cook. 
2. Let simmer and lower the heat for about 20 minutes, uncovered, until vegetables are tender.
3. Scoop hot mixture into hot sterilized 1-pint jars, leaving ½ inch Head.
4. Eliminate air bubbles and, if necessary, adjust the head area by adding a warm mixture. Carefully clean the tires.
5. Place covers on jars and tighten the strips until they are tight with your fingers.
6. Place the jars in the container with boiling water, make sure they are completely covered with water.
7. Boil for 15 minutes. Remove the jars and bake.

NUTRITION: Calories: 24 Carbohydrates: 5 g Fat: 0 g Protein: 1 g Sodium: 300 mg

49.          Piquant Chunky Salsa     

Preparation Time: 90 minutes

Cooking Time: 15 minutes

Servings: 8 pints

INGREDIENTS:

• 6 lbs. tomatoes
• 3 large green peppers, chopped
• 1 large sweet red pepper, chopped
• 4 jalapeno peppers, seeded, chopped
• 2 serrano peppers, seeded, chopped
• 3 large onions, chopped
• 3 garlic cloves, minced
• ½ cup minced fresh cilantro
• 4 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 can (12 oz.) tomato paste
• 1 teaspoon hot pepper sauce
• 2 cups white vinegar
• ½ cup sugar
• ½ cup bottled lemon juice
• 1 tablespoon salt

DIRECTIONS:

1. In a Dutch oven, bring 2 quarts water to a boil. Place 1-2 tomatoes in boiling water for 30-60 seconds. Remove each tomato and plunge into ice water. Peel and finely chop tomatoes; place in a stockpot.
2. Add remaining ingredients and water to cover. half-pint jars sterilized hot, leaving inches spaced.
3. Remove the air bubbles and, if necessary, adjust the head area by adding a warm mixture. Carefully clean the rims.
4. Place covers on jars and tighten the strips until they are tight with your fingers.
5. In a pot of boiling water, place the jars making sure they are completely covered with water.
6. Let it cook for 20 minutes. Remove the jars and bake.

NUTRITION: Calories: 25 Carbohydrates: 6 g Fat: 0 g Protein: 1 g Sodium: 117 mg

50.          Autumn Pepper Salsa     

Preparation Time: 1 hour 20 minutes

Cooking Time: 20 minutes

Servings: 8 half pints

Nutrition:

INGREDIENTS:

• 3 lbs. sweet red peppers, seeded, coarsely chopped 
• 6 jalapeno peppers, seeded, coarsely chopped
• 1¼ lbs. Granny Smith apples, peeled, cut into 1-inch pieces 
• 1 lb. pears, peeled, cut into 1-inch pieces 
• 1 medium onion, cut into 1-inch pieces
• ¾ teaspoon fennel seed
• 3 tablespoon canning salt
• 2 cups white vinegar
• 2 cups sugar
• 1 cup packed brown sugar

DIRECTIONS:

1. Process peppers, apples, pears and onion in a food processor until finely chopped. Season with salt and toss. 
2. Allow to stand 6 hours. 
3. Drain well.
4. In a Dutch oven, combine pepper mixture, sugars, fennel seed, and vinegar. Let it cook, then let simmer, uncovered, 40-45 minutes until slightly thickened.
5. Carefully scoop hot mixture into half-pint jars sterilized hot, leaving. inch distance.
6. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture. Carefully clean the rims.
7. On the jars, put the lids and screw the strips until they are tight with your fingers.
8. Place the jars in a pot of boiling water, making sure they are completely covered with water. Let them cook for 20 minutes. Remove the jars and bake.

NUTRITION: Calories: 13 Carbohydrates: 3 g Fat: 0 g Protein: 0 g Sodium: 4 mg

51.          Salsa Verde

Preparation Time: 20 minutes 

Cooking Time: 10 minutes 

Servings: 3 pints

INGREDIENTS:

• 3 glass pint jars with lids and bands
• 12 medium green tomatoes, cored, peeled and diced
• 6 to 8 jalapenos, seeded and minced
• 2 large red onion, diced
• 1 teaspoon minced garlic
• ½ cup fresh lime juice
• ½ cup fresh chopped cilantro
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste 

DIRECTIONS:

1. Get your water bath canner ready as well as your lids and bands.
2. Combine the tomatoes, jalapenos, onion, garlic and lime juice in a large saucepan.
3. Cover and cook then stir in the remaining ingredients.
4. Reduce heat and simmer for 5 minutes then spoon the mixture into your jars, leaving about ½-inch of headspace. 
5. Clean the rims add the lid and seal with a metal band then place the jars in the water bath canner and bring the water to boil.
6. Process the jars for 20 minutes then remove the jars and wipe them dry.
7. Put the jars on a canning rack and cool for 24 hours before storing.

NUTRITION: Carbohydrates 63.26 g Fat 2.27 g Protein 12.1 g Calories 276

52.          Simple Salsa    

Preparation Time: 20 minutes 

Cooking Time: 10 minutes 

Servings: 3 pints

INGREDIENTS:

• 4 cups slicing tomatoes (peeled, cored and chopped) 
• 2 cups green chilies (seeded and chopped) 
• ¾ cup onions (chopped) 
• ½ cup jalapeno peppers (seeded and chopped) 
• 4 garlic cloves (chopped finely) 
• 1 teaspoon ground cumin 
• 1 tablespoon cilantro 
• 1 tablespoon oregano 
• 2 cups distilled white vinegar 
• 1 ½ teaspoons table salt 

DIRECTIONS:

1. In a large pot, put all ingredients. Cook and place the pot on heat while stirring constantly to prevent burning. 
2. Low down the heat a bit and let the mixture simmer for about 20 minutes. Stir frequently. 
3. Divide the salsa among 4 jars. Make sure to leave about ½-inch of space at the top of each jar. Place the lids on the jars and process using the water bath canning method for 15 to 25 minutes.    

NUTRITION: Carbohydrates 37.18 g Fat 9.35 g Protein 9.33 g Calories 225

53.          Mango Salsa   

Preparation Time: 20 minutes  

Cooking Time: 10 minutes 

Servings: 3 pints

INGREDIENTS:

• 1/2 cup Water
• 1 ¼ cups Cider vinegar, 5%
• 2 teaspoons Ginger, chopped finely
• 1 ½ cups Red bell pepper, diced
• 1/2 teaspoon Red pepper flakes, crushed
• 6 cups Mango, unripe, diced
• 1/2 cup Yellow onion, chopped finely
• 2 teaspoons Garlic, chopped finely
• 1 cup   Brown sugar, light

DIRECTIONS:

1. Thoroughly wash the mangoes and the rest of the produce.   
2. Peel the mangoes before chopping in half inch cubes.   
3. Chop the yellow onion into fine bits and dice the red bell pepper in half inch strips.  Put in a dutch oven or stock pot. Add all other ingredients, stir to combine, and heat over high heat.   
4. Once the mixture is boiling, give it a good stir to dissolve the sugar. Turn the heat down to medium and allow the mixture to simmer for about five minutes.   
5. Pour the hot salsa into clean and hot Mason jars, leaving half an inch of headspace in each jar. Pour the hot liquid into it to fill each jar half an inch from the rim.   
6. Take out any air bubbles before securing the jar lids. Place in the pressure canner and process for ten minutes.      

NUTRITION: Carbohydrates 66.93 g Fat 3.4 g Protein 2.76 g Calories 299

54.          Pineapple Chipotle

Preparation Time: 20 minutes 

Cooking Time: 10 minutes 

Servings: 3 pints

INGREDIENTS:

• 4 C seeded papaya
• 2 C chopped or cubed pineapples
• 1 C raisins
• 1 C lemon juice
• ½ C lime juice
• ½ C pineapple juice
• ½ C Anaheim peppers
• 2 T chopped onions
• 2 T chopped cilantro
• 2 T brown sugar

DIRECTIONS:

1. Add together all 10 ingredients together in saucepan and bring to a bowl, but you need to stir constantly. 
2. Reduce to a steady simmer and let thicken but still stirring constantly. 
3. Add to the canning jars and seal. 

NUTRITION: Carbohydrates 60.1 g Fat 0.93 g Protein 2.24 g Calories 233

55.          Green Salsa

Preparation Time: 20 minutes 

Cooking Time: 10 minutes 

Servings: 3 pints

INGREDIENTS:

• 7 C chopped green tomatoes
• 3 C chopped jalapenos
• 2 C chopped red onions
• 2 T minced garlic
• ½ C lime juice
• ½ C finely packed chopped cilantro
• 2 teaspoon. Ground cumin

DIRECTIONS:

1. Combine all the vegetables and the garlic and lime in a saucepan and boil than simmer for 5 minutes, spoon salsa into canning jars and leave ¼” at the top for canning process.

NUTRITION: Carbohydrates 30.31 g Fat 1.22 g Protein 5.65 g Calories 133

56.          Zesty Salsa    

Preparation Time: 20 minutes 

Cooking Time: 10 minutes  

Servings: 6 pints

INGREDIENTS:

• 10 cups roughly chopped tomatoes 
• 5 cups chopped and seeded bell peppers 
• 5 cups chopped onions 
• 2 1/2 cups hot peppers, chopped, seeded 
• 1 1/4 cups cider vinegar 
• 3 garlic cloves, minced 
• 2 tablespoons cilantro, minced 
• 3 teaspoons salt 
• 1 (6 ounce) can tomato paste 

DIRECTIONS:

1. Combine all ingredients large saucepan except tomato paste.
2. Cook over low heat to the desired thickness.
3. Add the tomato paste.
4. Serve hot sauce in hot jars, leaving a 1/4-inch margin.
5. Treat for 15 minutes in a bath with warm water.
6. Note: use hotter chili peppers for a very hot sauce or less for a mild sauce.
7. It matters on how hot the peppers are and how hot you like the sauce.

NUTRITION: Carbohydrates 30.7 g Fat 0.86 g Protein 5.82 g Calories 142

57.          Tomatillo Salsa  

 

Preparation Time: 20 minutes 

Cooking Time: 10 minutes  

Servings: 2 1/2 cups 

INGREDIENTS:

• 1 pound tomato (about 12 medium-sized), peeled and rinsed
• 1 to 2 medium jalapeños, stems (skip for mild sauce, use 1 jalapeño for medium sauce and 2 jalapeños for hot sauce, note that the heat will depend on the heat of the peppers used)
• 1/4 cup white onion, minced meat (approximately ½ medium onion)
• ¼ cup fresh coriander leaves (more if you like coriander)
• 2 tablespoons to ¼ cup lemon juice (1 to 2 medium lemons, juice), to taste
• Or up to 1 teaspoon of salt, to taste
• Optional variant: 1 to 2 diced avocados, for creamy green avocado sauce

DIRECTIONS:

1. Preheat the chicken with a grill about 4 inches below the heat source. Place the tomatoes and jalapeños on a baking sheet and bake until browned, about 5 minutes.
2. Remove the pan from the oven, carefully rinse the tomatoes and pepper (s) with tongs and for another 4 to 6 minutes, and let it roast until the tomatoes are stained and puffy black.
3. In a blender or food processor, add the chopped onion, cilantro, 2 tablespoons lemon juice and ½ teaspoon salt.
4. After the tomatoes are out of the oven, carefully transfer the hot tomatoes, peppers and all their juices to the food processor or blender.
5. Squeeze until the mixture is almost smooth and no large pieces of tomato remain, scraping the sides as needed, season with lemon juice and salt, if desired.
6. The sauce will be thinner at first, but will thicken after a few hours in the fridge, due to the natural pectin in the tomatoes.
7. If you want to make a creamy avocado salsa verde, let the salsa cool before mixing it into 1 or 2 diced avocados (the more avocado, the creamier it becomes).

NUTRITION: Carbohydrates: 37.58 g Fat: 4.57 g Protein: 4.32 g Calories: 180

58.          Corn & Cherry Tomato Salsa    

Preparation Time: 20 minutes 

Cooking Time: 10 minutes  

Servings: 6 pints

INGREDIENTS:

• 5 kg of cherry tomatoes, finely chopped
• 2 cups corn kernels (about 2 large fresh cobs, but frozen thawed is good)
• 1 cup chopped red onion
• 2 teaspoons salt
• A cup fresh lime juice (about 3 large or 4 medium lemons)
• 2 jalapeno peppers, seeds and minced meat
• 1 teaspoon chili powder, optional
• Or a cup of fresh coriander, finely chopped

DIRECTIONS:

1. Prepare the container with boiling water. Heat the jars in boiling water until ready to use. You shouldn’t boil. Use warm soapy water to wash the lids and leave them in strips.
2. Boil all the ingredients in a large stainless steel or enamel saucepan. Lower the heat and steam for 5 to 10 minutes, stirring occasionally.
3. Serve hot sauce in a hot jar, leaving an inch head on the head. Eliminate air bubbles.
4. Clean the rim of the jar.
5. Center the lid on the jar.
6. Apply the belt and adjust the tightness of the fingers
7. Place the jar in the pot of boiling water. Repeat until all the jars are full.
8. Process the jars for 15 minutes, adjusting the height. Extinguish the fire? open the lid and let the jars sit for 5 minutes. Remove the jars and let them cool.

NUTRITION: Carbohydrates: 76.29 g Fat: 2.14 g Protein: 6.13 g Calories: 311

59.          Bread And Butter Pickles    

Preparation Time: 30 minutes 

Cooking Time: 20 minutes 

Servings: 3 quarts

INGREDIENTS:

• 15 cups of sliced pickling cucumbers, about 5 pounds; three cups for every pound 
• 3 onions sliced thinly 
• ¼ cup of salt 
• 2 ½ cups of cider vinegar 
• 2 ½ cups of sugar 
• ¾ teaspoon of turmeric 
• ½ teaspoon of celery seed 
• 1 tablespoon of mustard seeds 
• 6 cups of water 

DIRECTIONS:

1. Mix the onions, ice, salt, and cucumbers together in a bowl. 
2. Put something heavy on top of the bowl with a gallon of water. This serves as a weight. Let it stand for about three hours. 
3. After three hours, rinse, and then drain. 
4. Mix the sugar, vinegar, celery seed, mustard seed, and turmeric together in a large pot.  
5. Add the drained cucumbers. 
6. Bring the 6 cups of water almost to a boil in a pot on medium heat. 
7. Right at boiling, remove from heat, and seal in the sterilized jars, 
8. Place in a hot water bath for 10 minutes. 
9. Let them dry, and place on a cookie sheet right side up for around 15 minutes in the oven at 225°F. This is ensure that there are no air pockets, that everything has been cooked right, and that it is sterilized and sealed properly before being stored.
10. Let cool completely before storing.  

NUTRITION: Carbohydrates: 106.3 g Fat: 5.76 g Protein: 9.09 g Calories: 492