I love Chic chi's Fiesta Style Salsa and was looking for a recipe on here that was similar and I couldn't find one. I canned Wonderful Salsa, Wonderful Salsa last year and LOVED it, so I created my own "Fiesta" Salsa. I would like to thank Jazze22 for sharing her Wonderful Salsa recipe. I will post the recipe as I made it, I did make a couple changes from the original recipe. I hope if you try it, that you like it as much as I do. To cut the heat remove the veins and seeds. Also, wear gloves when handling the peppers.
- 8 cups tomatoes, peeled, chopped and drained
- 2 1⁄2 cups onions, chopped (I use sweet onions)
- 1 1⁄2 cups green peppers
- 1 cup jalapeno pepper, chopped
- 1 cubanelle 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.
This is so awesome! I didn't can nearly enough of it, but next year my garden will be planted with this recipe in mind. I'm hiding my stash so my adult children save some for later! Pints of this would be perfect in a Christmas gift basket.
My husband and I made this salsa last night and he loved it! Said it was a great addition to the "Wonderful Salsa" recipe we canned earlier. I used red onion, added some cilantro and couldn't find a cubanelle pepper so used an Anaheim pepper. EXcellent and so easy! Thanks for posting Goochie137!
This recipe really looks delicious, but it is not acidic enough to process in a boiling water bath canner, even with the small amount of added vinegar. It is perfectly safe if processed using modern methods, which means using a pressure canner for non-acidic food like corn and beans. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information, or visit the canning and food preservation forum on food.com. The salsa could be safely stored in the freezer, as an alternative.