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SALSA

September 14, 2016

Are you seriously ready for this? I'm not lying, this will be the best salsa you'll ever make. I can't believe I'm even sharing it. I hope my brother is cool with it, since he was the one that helped me tweak this over the years. In saying that, its best to make this salsa with the help of someone else. It takes a lot of cutting and a lot of tears (onions, they make me so emotional!). One HUGE and painful mistake I made the first time was cutting the 20 jalepenos with my bare hands. There is no cure for this...trust me. My brother and my mom tried all the home remedies they could find online (google search: "How to stop jalapeño burn on hands") which resulted in gems such as: coating your hands in olive oil (total bs) dousing my hands in vinegar (cried even more), baking soda paste (thats a lie), Alcohol (ended up drinking it instead). The cure? Time. A long, painful time. So wear some rubber gloves OK?!

Queue recipe.

INGREDIENTS

  • 30 tomatoes peeled and chopped

  • 2 green bell peppers, diced

  • 2 red bell peppers, diced

  • 10C diced onions

  • 10 cloves garlic, minced

  • 1C chopped jalapeños, diced (keep seeds to make salsa spicy)

  • 1-2 habanero peppers, diced

  • 1/2C sugar

  • 2C vinegar

  • 8 teaspoons pickling salt

  • 2 large cans tomato paste

  • 2 cans black beans, rinsed

  • 2 cans corn kernels, drained

  • 1 large bunch of cilantro, chopped

  • 5 limes, juiced

  • Pepper to taste


METHOD

*To peel tomatoes, heat a pot of water to a boil. In the mean time, cut out the top core and slice a thin X through the bottom. Place 3-4 tomatoes in the boiling water for a minute. Transfer to a bowl of ice cold water. The skins should shrivel and be very easy to peel off.*

Place all ingredients in a very large pot (you may have to divide the recipe into 2 pots) and simmer for 1.5-2hrs stirring often. Season to your liking and jar properly to avoid food poisoning. This will keep in a cold room for up to a year.

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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