|
|
Black Bean Salsa
 |
3 c. chopped tomato
1 c. red bell pepper, chopped
1 c. green bell pepper, chopped
1/2 c. red onion, chopped
1 (15.25-ounce) can black beans, rinsed and drained
2 jalapeño pepper, finely chopped
1 1/2 c. extra sweet whole kernel corn, fresh or frozen
1/3 c. fresh cilantro, chopped
1/3 c. lime juice
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground cumin
1 tsp. chili powder
|
Combine all ingredients in a large saucepan, stirring well to combine. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Ladle into sterilized jars, allow 1-inch head space. Place lids on top of jars and screw on bands. Process jars for 75 minutes at 10 lbs. of pressure. Makes 3 pints.
|
Spaghetti Sauce
 |
15 lbs. tomatoes (preferably Italian plum tomatoes)
1/2 c. chopped green pepper
1/2 c. chopped onion
3 cloves garlic, minced
1 tbsp. vegetable oil
1/8 c. parsley flakes
1/8 c. packed brown sugar
1 tsp. dried oregano
1 1/2 tsp Italian seasoning
2 1/4 tsp salt
1 tsp. black pepper
|
Blanch skins off tomatoes and remove seeds; cut into chunks and place into a large non-aluminum pot. Bring tomatoes to a boil; reduce heat and simmer for 20 minutes. Put tomatoes in a large bowl and set aside to cool down. Puree the tomatoes in a food processor and put back into the large pot. Heat up oil in a large skillet and sauté the peppers, onions and garlic until tender. Add cooked vegetables, parsley flakes, brown sugar, oregano, Italian seasoning, salt and pepper to the pot of tomatoes; stir. Bring to a boil; reduce heat to a simmer and cook uncovered for 6 hours or until the total volume of the sauce has decreased to half. Stir frequently to prevent from burning. While still hot, fill jars leaving a 1” headspace. Wipe off lip of filled jars. Place hot lids and screw on bands onto jars. Process pint jars for 20 minutes and quarts for 25 minutes in pressure canner. Makes about 6 pints.
|
Robin's Salsa
 |
6 lbs. Viva Italian tomatoes
1 c. (about 12) Jalapeno peppers w/seeds, diced
1 c. onion, finely chopped
2 c. green bell pepper, finely chopped
1 package Mrs. Wages (medium) salsa dry mix (4 oz.)
1 1/2 tsp. dried Chipotle chili pepper (Chef Paul’s)*
1/2 c. white vinegar
Lemon juice
*Add 1/4 tsp. at a time, taste until acquired level of spice is achieved
|
Peel, seed and cut tomatoes into 1/2” size pieces, drain, placing into a large pot. Combine all ingredients with tomatoes and heat to a slow simmer. Add 1 teaspoon lemon juice to each pint jar and 1 tablespoon lemon juice to each quart jar. Pour salsa into hot, sterilized canning jars, leaving 1/4” headspace. Seal, cap and process pints in boiling water bath for 40 minutes, quarts for 45 minutes. Makes about 5 pints
|
Sweet N Sassy Salsa
|
3 lbs. tomatoes, peeled, seeded and chunky cut
1/2 lb. white onion, chopped
1/2 c. green pepper, seeded and chopped
1/4 c. red pepper, seeded and chopped
4 jalapenos, seeded and minced
3/4 c. white vinegar
1/8 c. sugar
1 1/2 tsp. canning salt
2 tsp. chili powder (medium heat)*
1 tsp. dry mustard
1/2 tsp. garlic powder
3/8 tsp. cumin
1/4 tsp black pepper
1/8 tsp. crushed red pepper flakes
*Or chipolte powder (hotter heat with a mild smoky flavor)
|
Add and stir all of the ingredients into a large pot. Cook at high heat until mixture comes to a boil. Reduce to medium heat and cook stirring occasionally for 45 minutes or until desired consistency. Spoon into hot sterilized pint jars. Leave 1/2” headspace. Wipe jar rims and place a preheated lid on top of each jar. Process jars in hot water bath for 30 minutes. Makes 2 pints. |
Stewed Tomatoes
 |
1 1/2 lbs. tomatoes, chopped
1/3 c. chopped onion
1/3 c. chopped green pepper
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
|
Combine all of the ingredients in a medium size pan; cover and cook until boiling. Reduce heat; simmer until onion and pepper are tender. Serve as is or this recipe can be canned. Serves 4.
Spicy Stewed Tomatoes
Add 1 finely chopped jalapeno (stem and seeds removed) to stewed tomato recipe above.
|
|
|
