The fruits of my labor have finally paid off, as I made my first batch of salsa this year and all but a few ingredients came from my garden. I had to do a lot of research on canning, since I have never done it before. Luckily everything turned out good and the jars sealed. You can find the recipe below.
8 cups tomatoes, chopped (I used a mix between red and yellow tomatoes)
2 1⁄2 cups onions, chopped
1⁄2 cup green peppers
1 cup sweet bell peppers
1 cup jalapeno pepper, chopped ( I used a variety of peppers to give it more heat)
1 super chili pepper, chopped
6 garlic cloves, minced
1 teaspoon cumin
1 teaspoon black pepper
1⁄8 cup canning salt
1⁄3 cup vinegar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed
2 cups frozen corn
Mix all together and bring to a slow boil for 10 minutes.
Seal in sterilized jars and cook in a hot water bath for 10 minutes.
Note: I had some salsa over at Jeff’s place the other night and used a recipe I found at food.com that was similar to his and modified it to meet my needs.
I used different color sweet bell peppers to give it a more aesthetic look and a sweeter taste. I also used a mix of Jalapeno, Habanero, Chili and Hungarian wax peppers to give it more heat and added cilantro as well.