Ingredients
9 Cups Chopped Roma Tomatoes Approximately 35 Medium Size
~ See Below For Preparation
4 Whole Peppers Chopped – Use A Mix Of Red, Green And Yellow
2 Cups Whole Kernel Peaches And Cream Corn – Fresh Or Frozen
1 1/3 Cups Cider Vinegar
½-1 Tablespoon Jalapeño Pepper Chopped Use Fresh, Seeded Or Jarred Pickled Jalapeño
~ Substitute 1 Teaspoon Of Hot Sauce Like Tabasco Or 1 Teaspoon Of Dried Chilli Flakes
1 Bernardin Fiesta Salsa Mix
Tomato Preparation
Wash Tomatoes In Cold Water
Remove The Stems With A Paring Knife, Gently Score An “x” In The Bottom Of Each Of The Tomatoes
Add To A Pot Of Boiling Water About A Dozen At A Time
Allow To Boil Until The Skins Start To Crack
Remove The Tomatoes Into A Large Bowl Of Cold Immediately And Remove The Skins – They Will Slip Off Easily
Chop The Tomatoes Then Proceed With The Recipe
Method
Combine The Vinegar With Salsa Mix In Large Deep Pot
Stir Well To Combine
Add Tomatoes, Pepper, Corn And The Desired Jalapeño / Hot Sauce Or Chilli Flakes
Bring To Boil Over Medium To High Heat
Reduce Heat And Boil Gently, Uncovered For 5 Minutes
Ladle Into 6 x 500 ml. Jars to ¼ Inch From The Top Allow To Cool And Then Transfer To The Refrigerator.
The Salsa Maybe Kept In The Refrigerator For Up To 3 Weeks
Salsa Canning Method
Prepare The Canner – Fill With Water And Bring To A Boil While Preparing The Salsa Mixture
Ladle Into 6 x 500 ml. Jars to ¼ Inch From The Top
Wipe The Rims Of The Jars Before Topping With Warmed Canning Lids – Gently Heat Lids In A Pan Of Hot Water To Soften
Secure Lids With Screw Band To Fingertip Tighten – Do Not Over Tighten
Place All Jars In Canner – Ensure The Tops Of The Jars Are Covered With Water
Return The Canner To A Boil And Process For 20 Minutes
Turn Off Heat And Remove Cover
Let Rest For 5 Minutes Then Remove The Bottles To The Counter
Do Not Tighten The Screw Bands At This Time
Leave Jars To Cool For Overnight
The Following Morning Tighten The Screw Bands
Sealed Lids Should Curve Downward
Note: Canned Salsa Should Be Kept In A Cool, Dry Place And Consumed Within One Year
Canning Products And Equipment
Try Your Salsa In This Recipe
Roast A 3 Pound Whole Peameal Pork Loin In A Foil Covered Pan In The Oven At 350 Degrees Fahrenheit For 1 Hour
While The Peameal Is Roasting
Puree 1 Cup Of The Salsa And Place In A Pot With
2/3 Cup Of Brown Sugar
2/3 Cup White Vinegar
Simmer Until It Is A Glaze
Uncover The Roast, Brush With Half The Glaze And Continue Baking For A Further 15 Minutes
Slice The Peameal And Serve With The Remaining Sauce
Also Makes Delicious Sandwiches On Bread Or Kaiser Rolls
