Peppy Salsa

Can’t eat all those tomatoes?  This is the time to bottle up some of the good stuff.



(all measurements are approximate–most items can be adjusted according to taste.  Many of the items should be in your basket come August!)

  • 8 cups chopped tomatoes (I usually squeeze out some of the seeds–just cut in half, then scoop out the seeds with your fingers)
  • 3 c. green pepppers
  • 1 c. red peppers
  • 1 c. yellow peppers
  • 1 1/2 c. hot peppers of choice, or use 1/2 – 1 tsp. chili peppers
  • 2 c. chopped onions
  • 4 cloves garlic
  • one 13 oz. can of tomato paste
  • 1 c. white vinegar
  • one 10 oz. can black beans
  • 1 – 2 cups fresh corn
  • 2 heaping tbsp. brown sugar
  • 1 tbsp. salt
  • 2 tsp. paprika
  • 1 tsp oregano
  • 1/2 c. chopped fresh parsley or cilantro


Cook all ingredients at least 1 hour in large pot on stove top.  Let cool overnight. Bring back to boil in the morning and pour in hot sterilized jars.  Makes about 6 500ml jars of medium salsa.  Note:  cooling overnight is not necessary, but it helps the salsa thicken.

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