Prep 45 mins
Cook 30 mins
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 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.
Sorry to be a wet blanket, but this recipe is potentially a death sentence. This must be pressure canned to be safe and even there, you must carefully analyze the recipe to ensure that the beans will not swell too much in the jars to prevent adequate fluid movement in the jar to ensure even heating and allow it to reach a safe processing temperature. A water bath cannot reach 250 degrees. With beans being part of the recipe this would likely need to be pressure canned 90-100 minutes at 10lbs pressure. Botulism kills, folks and contrary to myth it may not bulge the lid, can be odorless and tasteless and kill you with the amount that you taste to check. Check out the USDA and other reputable sites that know what they are talking about. Its Russian roulette otherwise.
This is tasty salsa, but absolutely not safe for water bath canning. Nowhere near acidic enough, and with both beans and corn in it, there's no way to make it safe for water bath canning. This recipe absolutely requires pressure canning, and without clear, tested instructions I wouldn't even try that. But hey, if you want your friends and family to die of botulism, go right ahead and follow the directions as written.