Here is my GO-TO recipe for salsa! Hope you enjoy it as much as I do!
Ingredients: (makes 4 quarts)
8 cups tomatoes
2 1/2 cups onions
1 1/2 cups green peppers
1 cup jalapeno peppers
2 cups of corn
6 garlic cloves
1 cubanelle pepper
1 15 oz. can of black beans
1 12 oz. can of tomato paste
1 15 oz. can of tomato sauce
1/8 cup canning salt
1/3 cup vinegar
1 tsp black pepper
1 tsp cumin
Score tomatoes and do a quick 1 minute boil to help in removing the skins.
Chop up all the fresh ingredients
Throw everything (minus the beans and corn) in a big ol pot and let it come to a slow boil
If you're like me and prefer a smoother salsa, take your emulsifier and blend it all up
After the salsa is emulsified to your liking, add the fresh or frozen corn and black beans
Continue to let it cook down to your desired consistency
Prepare your jars and pot for canning
Once jars have sat in boiling water for a while, add salsa and leave a head space of about 1/2 an inch
Put unused canning lid on jar with band (don't screw super tight) and let boil in the water bath for at least 15 minutes
Pull jars out of water bath and sit to the side to cool. Once lids seal (with a pop) tighten bands and label with date.
Jay and I are salsa lovers! Any time we go out to eat and get some form of salsa, we immediately critique it and imagine how we could make it better. It wasn't until my aunt had a ton of tomatoes that I thought to myself that I should make my own. I looked at recipes for days, asking for Jay's input when I would think I found "the recipe". Finally I found the recipe stated above and I will never use another salsa recipe again! It's DELICIOUS!
Some minor comments to the recipe:
- If you like a very spicy salsa, this recipe may not be for you ---or--- you could just add some cayenne and paprika and call it a day ;)
- I ALWAYS use either fresh or frozen corn that *I put back* the year before. Trust me, it will make a huge difference
- I triple this recipe and let it cook down a decent amount and was able to get 12 quarts out of it!
- You do not have to emulsify it if you prefer it chunky. I didn't the first time and it was still amazing!
Lastly, have fun! Add more spices, peppers, or use unusual tomato species to bring this recipe to a whole new level!
Note: I have used the smaller purple tomatoes in the past and I think I preferred them over your typical garden tomato. They are meatier and less watery but it also causes you more work because they tend to be smaller in size.