Black Bean Salsa

With Cinco De Mayo right around the corner, this is perfect way to start things off.
I dare you to only eat one bite. It's impossible.

1 can rinsed black beans
Frozen corn- (same amount as 1 can black beans)
1 finely chopped purple onion
2 chopped tomatoes
1 finely chopped bell pepper
1 finely chopped hot green pepper (anaheim or jalapenos work well)
1 small bunch cilantro finely chopped.
1 Good Seasons Italian dressing packet prepared

Mix all ingredients and chill in fridge for a couple hours before serving.

Fresh Salsa

I don't remember where we got this recipe - probably the Internet - but we absolutely love it when tomatoes are in season and so tasty! I like all the ingredients cut by hand because food processors and salsa makers tend to make it really runny for some reason and I like it chunky!

2 large tomatoes
1/2 small sweet onion (red) finely chopped
1-3 jalapenos finely chopped
1 large garlic clove finely chopped
2 Tbsp fresh cilantro chopped (we often use less or even none of this)
2 Tbsp fresh lime juice (we usually substitute bottled lemon juice here)
1 tsp olive oil
3/4 tsp salt
1/2 tsp cumin
1/4 tsp black pepper

This tastes good right away, but even better after a few hours or overnight. It only really lasts well a couple days (if it doesn't get devoured before then!)

Salsa

Tuesday my sister and I tackled all that fresh produce we've been growing and made a double batch of salsa. We had four steam canners going at the same time (2 indside & 2 on the camp stove) we whipped out 45 pints of salsa by 3:30 that afternoon. Here's the recipe we've been using since we were kids.

8 quarts peeled tomatoes (cut 1/8-1/16)
4 large onions (chopped)
2 Green bell peppers (chopped)
3 Red bell peppers (chopped)
1/2 c. salt
1 Tbsp Chili powder
4 Jalapeno peppers (diced)
2 Anaheim peppers (diced)
2 Yellow peppers (diced)
1 can diced green chilies
1/4 c. sugar
2 c. white vinegar
1-3 large cans tomato paste to thicken

Combine all ingredients and simmer in a heavy pan for 1 1/2-2 hours.(or longer to cook down) If too juicy add tomato paste to thicken. Juiciness will depend on the type of tomatoes you use. Beefsteak will have more juice then Roma's. Add enough paste to get salsa to your desired thickness. Put lids in a pan of boiling water for 10 minutes to help soften the outside seal. Pour hot salsa into clean jars up to the neck. Rinse neck and top of jar with warm water on finger. Place hot lids and rings on jars and screw down tight. Place in steam canner, cover with lid. Bring water to a boil and leave at med-med high heat. Process 45 minutes (for pints) once steam begins to escape from the hole. Remove and cool overnight. Make sure all jars sealed.

(Yeilds 22 pints of salsa)

Fresh Salsa

Last night I made up a batch of Fresh Salsa. YUMMO!
I actually made it a bit spicier than usual, but still enjoyed it.

6 ripe beef stake tomatoes diced
1 green pepper diced
1 medium onion diced
2 Tbsp Cilantro chopped
1 Tbsp Lime Juice
1/4 of Jalapeño pepper diced (you can always add more later)
1 tsp salt
fresh ground pepper

I just throw everything in my food processor, taste, add more of whatever it needs, then serve it up with chips. Enjoy!!