South Western Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 lb fresh tomatoes, peeled and chopped (approximately 20 medium size)
1 green pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
3 - 5 fresh jalapeņos peppers, chopped
4 - 5 pickle jalapeņos peppers, chopped
1 can black beans
1 can or 2 cups fresh or frozen corn
1 small can tomato paste
3/4 c white vinegar
1/4 c brown sugar or more depends on desired sweetness
1 tbsp pickling salt
1/2 tsp garlic powder
1 tsp cayenne pepper or more depends on desired hotness
1 medium size Spanish onion, chopped
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Directions: |
Directions:Clean and chop all vegetables. In a very large pot, combine onion, tomatoes, peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, brown sugar, black beans and corn.
Bring to a boil and simmer for about 1 to 1 1/2 hours or until salsa turn from tomato red to a red/brown colour. Taste regularly for hotness and sweetness as salsa simmers.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Cool and you should hear the lids "pop" when jars are sealed. Tighten the lids one more time before storing.
Serve with nacho chips. This salsa is great as a sauce on pork tenderloin or chicken breasts. Refrigerate after opening jar. |
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Number Of
Servings: |
Number Of
Servings:8 pints |
Personal
Notes: |
Personal
Notes: This recipe was first mastered by Aunt Margaret than Aunt Carol, now it is my turn. Well, I do know how to chop vegetables!
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