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RECIPE: Todd's Fresh Salsa

SalsaOne.jpg

Ingredients

  • 10 - 12 cups TOMATOES (Blanched, peeled and cored.)
  • 5 cups PEPPERS,Sweet/Mild (chopped and seeded.)
  • 5 cups ONION (chopped. Spanish, sweet, red or blend.)
  • 2 ½ cups PEPPERS, Hot (chopped and seeded.)
  • 3 - 5 tablespoons GARLIC (chopped) 
  • ¼ cup CILANTRO (fresh, minced)
  • 3 teaspoon SALT
  • 1 tablespoon BLACK PEPPER
  • 1 ¼ cups VINEGAR
  • 1 tablespoon HOT SAUCE, commercial (optional)
  • 2 cans TOMATO PASTE (6 oz. each)
  • 2-3 tablespoons SUGAR
  • 2 cans BLACK BEANS, rinsed (14.5 oz. cans)
  • 2 - CORN, drained (14.5 oz. cans or fresh)

YIELD: 12 quarts / 24 pints
Combine all ingredients in a large stock pot and big to a boil. Simmer a minimum of an additional 10 minutes. Process in hot water bath for 10 minutes. Please refer to the Ball™ website for complete home canning instructions.

OPTIONAL MODIFICATIONS:
The above recipe is for a MILD salsa. To increase the heat level add an additional 3 C of hot peppers; salsa will mellow as it ages in the jar. There is no 'right way' to make salsa. Use your imagination. The finished jars pictured above also had fresh pineapple added.

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