Garden Salsa (for canning)

This recipe is the result of morphing and adjusting about 4-5 salsa recipes.  I change it slightly from time to time, depending on the veggies my garden produces.  This year I am using 3 kinds of heirloom tomatoes ranging in color from bright red to dark purplish.  I also added a bright golden variety.  You will notice that I am not too specific about the varieties of peppers to use.  The key is to use a total of 3 cups–1 hot and 2 sweet.  Even that can be changed to suit preferences in regard to level of hotness, just as long as the total is 3 cups.

Garden Salsa (for canning)

7-8 cups chopped and peeled tomatoes

2 cups chopped and peeled cucumbers

2 cups chopped sweet peppers (e.g.. bell peppers of any color), sweet bananas, golden treasure)

1 cup chopped spicy hot peppers (e.g., jalapenos, Hungarian wax, cayenne, scotch bonnet)

1 cup finely chopped onion (I like red onions, but green, yellow or white also work)

2/3 cup frozen whole kernel corn

1/2 cider vinegar

1/4 cup chopped cilantro

2 Tbsp fresh chopped oregano

1-2 tsp salt

3 Tblsp lime juice

In large stainless kettle combine all ingredients.  Bring to boil over high heat.  Simmer for 10-15 minutes until slightly thicker.  Ladle salsa into pint jars.  Wipe rims. screw on rings and lids and process at full boil in a covered canner for 15 minutes.  Remove and cool.

This salsa is great on Mexican or South American foods, scrambled eggs, mashed potatoes, steak, or chicken.

Make about 7 pints.