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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Miles T. Graham
Servings: 16 to 18 pints
Enough Tomatoes that when peeled and prepared makes 8 Quarts
4 Cups Chopped Onions
4 Cups Chopped Bell Pepper
1 Yellow Bell Pepper Chopped
6 Cloves garlic Chopped
3 jalapeño Peppers Seeded and Chopped
¼ Cup Chopped Fresh cilantro
1 Can White Whole Kernel Corn-Drained
1 Can black beans-Rinsed and Drained
2 Cups V-8 Juice
Spices:
2 tablespoon Salt
1 tablespoon Black Pepper
1 tablespoon Paprika
1 tablespoon cumin
1 teaspoon Regina
1 teaspoon Basil
½ teaspoon Ground Coriander
¾ Cup Sugar
2 Cups Vinegar
2 Cups Red Wine
Crush Tomatoes in Food Processor or by hand for a chunkier version, discarding or removing ½ of the Juice. Place tomatoes, spices and remaining juice into large stew pot, add all the vegetables EXCEPT the onions and simmer on very low heat for 1 hour, add onions and liquids and simmer another 2 hours or until salsa is thick and consistent. Place into prepared pint jars and seal. Process 30 minutes in a hot water bath and your done!