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Preparation Time : 45
Cook Time : 30
Total Time : 75
10cups chopped tomatoes , skins removed and cored (if you want chunky cut it bigger, not so chunky cut them smaller on each chopped ingredient)
3cups yellow onions, coarsely chopped
2 1⁄2 cups green peppers, coarsely chopped
2cups jalapeno peppers, chopped (wear gloves!)
12 garlic cloves, minced
1⁄2-3⁄4 cup fresh cilantro, finely chopped
5 limes, juiced
1⁄3 cup cider vinegar
1 1⁄2 teaspoons cumin
1⁄8-1⁄4 cup salt
3teaspoons ground pepper
8 (15 ounce) cans black beans, drained and washed
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (6 ounce) can tomato paste
Place tomatoes into boiling water for 1 minute or until skin cracks then immediately place in cold water, peel and core tomatoes and cut into chunks.
cut up rest of fresh ingredients.
drain and rinse black beans (8 cans is a pronounced black bean salsa, if you want less beans adjust accordingly to your liking).
Simply put all ingredients into a large pot, 1 1/2 gal or bigger and bring to a slow boil.
Slow boil for 10 minutes uncovered.
place in pint jars, put on lids and boil in canner for 10 minutes.
Makes about 15-16 pints (with 8 cans of black beans).
If you want it hotter you can use more jalapenos, hotter peppers or add red pepper flakes/crushed red pepper to your taste.
Soak 7-8 ears of sweet corn in water for 30 minutes and then roast corn in the husks on the grill until done (20-30 minutes turning frequently), de-husk corn and cut off cob. Add corn to salsa for a black bean - roasted corn salsa or eliminate beans for a roasted corn salsa.
No beans and no corn for a very tasty "regular" salsa.
Use 2 more limes and no vinegar.
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