Salsa is a favorite here at Black Oak Hollow! We eat with chips, use it on baked potatoes, scrambled eggs, and cheese dips, as well as many other ways!

Ingredients:

10 cups of chopped Roma or Beef Steak tomatoes. I am partial to Roma tomatoes for salsa
3 1/2 cups of chopped green peppers
2 1/2 cups of chopped white onions
2 cups of seasoned black beans
2 chipotle peppers (I also use 4 to 5 chopped jalapeño peppers)
1 cup of white vinegar
4 cloves of garlic chopped
7 tsps of canning salt
3 tsp of chili powder
1 TBS ground cumin
1 1/2 TBS oregano
optional - 1/4 cup of chopped fresh cilantro and a cup of corn

Yields 7 - 8 pts

Step One:

Cut X in the top of tomatoes, then place them in boiling water for about a minute or until you see the skin start to peel away. Immediately, place them in a ice water bath, then begin peeling them.

Step Two:

Once skinned, dice all tomatoes and place them in a large part.

Step Three:

Place remaining ingredients in the large pot, bring to a boil, and then simmer for 25 minutes.

Step Four:

Place the salsa in hot, sterilized pints, leaving 1/2 inch at the top. Wipe rims then places lids on the jars and tighten them. Now it is time to process. Process for 40 minutes in canner with the boiling water covering the lids.

Step Five:

Carefully remove and allow to cool. Listen to the pop to make sure the lid seals!

Step Six:

Once the jars are completely cooled, you’re ready to enjoy your delicious salsa! We hope you love this recipe as much as we do!