Fullbean Recipes - Salsa

10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
1-1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
Possible Added Ingredients
1 tsp hot pepper sauce, optional
1 cup diced celery

Prepare boiling water canner.
Heat jars in simmering water until ready for use. Do not boil.
Wash lids in warm soapy water and set aside with bands
Combine all ingredients in a large stainless steel saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch headspace.
Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
Place jar in boiling water canner. Repeat until all jars are filled.
Process both pint and half pint jars for 15 minutes, adjusting for altitude.
Turn off heat, remove lid, let jars stand 5 minutes.
Remove jars and cool 12-24 hours.
Check lids for seal, they should not flex when center is pressed

Roasted Tomatillo and Garlic Salsa

Roasted Tomatillo and Garlic Salsa
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste
Yield: 2 1/2 cups

Step 1
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.

Step 2
Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Second Recipe

6 cups tomatillos, chopped
3 cups onions, chopped
3 jalapeno peppers, chopped
6 garlic cloves, chopped
½ cup cilantro, chopped
½ cup lemon juice
2 teaspoons cumin
1 tablespoon salt
1 teaspoon black pepper

Combine all ingredients in a large pot and stir frequently over high heat until mixture boils.
Reduce heat.
Simmer 20 minutes.
Ladle into pint jars.
Leave ½ inch head space.
Adjust lids, process in a hot water bath for 20 minutes.

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