Recipe by HealthyHeart
Tired of looking for a good (not sweet) homemade salsa similar to what you would buy in the store (for 4-6 dollars a jar)? So was I, but I have been playing with multiple salsa recipes this summer due to the few hundred pounds of tomatoes in the garden. I think this one is the best of the bunch. Everyone who has tried it has liked it and our friends even serve it at their parties at home. This is a cooked not a fresh salsa, medium hot, and can be canned.
Top Review by ChefEquinox
Excellent salsa. I have tried 2 different variations and the flavors are outstanding. The cilantro and the lime juice combine to make an exceptional flavor profile with the garlic and the onion providing a perfect backdrop. I would recommend this recipe with any of the variations if you are looking for this type of salsa. I personally like this style of chunkier salsa with a medium level of hotness on the palate
- 10 cups chopped tomatoes, skins removed and cored (if you want chunky cut it bigger, not so chunky cut them smaller on each chopped ingredient)
- 3 cups yellow onions, coarsely chopped
- 2 1⁄2 cups green peppers, coarsely chopped
- 2 cups 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
- 3 teaspoons 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
Directions See How It's Made
- 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.
- juice limes.
- 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).
- Variations -.
- 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.