Garden Fresh Salsa - Garden to Plate in an Hour
The addition of black beans to this salsa recipe makes it a little hardier and filling, and it adds protein to the dish. Serve with tortillas.
Ingredients
- 11 cups tomatoes peeled and chopped, about 10 pounds
- 7 Jalepeno peppers chopped
- 4 cups Bell peppers chopped
- 2 red or white onions chopped
- 2 cups apple cider vinegar
- 4 teaspoons cumin
- 2 teaspoons chili powder
- 7 cloves garlic minced
- 1/2 cup cilantro chopped
- 1/4 to 1/2 cup sugar
- 1/4 cup lemon juice
- 1/2 cup lime juice
- 1 cup black beans optional
- 1 cup whole kernal corn optional
- 1 tablespoon sea salt
Instructions
- Peel the tomatoes by dropping them into boiling water long enough for the skins to start cracking, about 30 seconds. Move them to ice water to stop the cooking process and make them cool enough to handle. Dice the tomatoes and set them aside to drain about an hour.
- Mix all ingredients together in a large bowl. Serve immediately or keep in the refrigerator until you're ready to eat.
- If you look closely you'll notice the lack of cilantro. I don't care for it so I set some aside without it and will add it to the rest later on. I prefer Italian seasoning.
Notes
If you leave out the black beans you may can this salsa recipe. Follow up-to-date directions and instructions for safety.