Troy Johnsonbaugh
This makes enough for 7-8 pints
14 medium tomatoes
2 sweet onions
10 green chiles
3-4 Jalapenos
2 fresno red peppers or red jalapenos
2-3 cloves chopped garlic
1 bag of frozen corn and black beans with poblano pepers and onions or the equivalent if not available in your grocers freezer section.
1 tsp cumin
2 tsp red chile flakes
1Tblsn green chile powder
2 tsp marjoram
salt and pepper to taste
juice of two limes or 1 lemon
1/2 cup apple cider vinegar
up to 1/4 cup sugar
Wash and rinse all produce. Chop half of the tomatoes combine with black bean corn frozen vegetables and set aside. Under broiler or grill roast all remaining vegetables making sure to turn as they blacken and blister, once completely charred place in a plastic bag to sweat 5-10 minutes to cool slightly. In the bowl of food processor pulse roasted tomatoes. remove skin from all peppers, stem and remove seeds according to your taste for heat. Less heat remove all seeds and veins, more heat leave more seeds and veins. Chop green chiles, onions, jalapenos, garlic either by hand or pulse in food processor. Combine all vegetables in a large bowl along with lime juice and all spices. Place Salsa mixture in large stock pot add vinegar and sugar. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Plac hot salsa e in sterilized one pint canning jars leaving 1/4 " head space. Put on lids and rings and tighten finger tight. Place in boiling water bath with at least two inches of water above lids. Process 15 minutes. Remove from water bath and set in a draft free place to allow to cool over night. Check each lid to make sure a proper seal has had been made. Lid should not give when depressed in center. If not sealed, place in refrigerator and consume within one week.
Enjoy!