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Spicy Garden Salsa! Upon first bite it's all good but just wait the burn is coming!

So here is the spicy salsa! It's pretty similar to the sweet except it has a couple more peppers plus a jalapeño pepper added ( we only added 1 if your really daring you can add 2 but I'm telling ya, it's pretty hot! )

So I forgot to mention in the last salsa post that all the peppers and tomatoes are from our garden! Im sure that was probably obvious to some of you but for those of you new around here check out our garden page, we are super proud that we can make homemade things like this Spicy Garden Salsa and this Sweet Garden Salsa using things we have grown ourselves!

Anyways something you NEED to know about this spicy garden salsa! :
Upon first bite you think it's not that hot like hmmm that's not bad... Just wait! It's like an after affect once the food is out of your mouth the burn starts slowly on the tongue then the throat seriously this is for heat lovers! Add 2 jalapeños at your own risk but I'm only listing 1 cause we can't handle that much heat! 😉

And like I mentioned in the Sweet Garden Salsa post, it's time consuming but it's 100% worth it!

So I really hope you try it and let me know if you added 1 or 2 jalapeños and your thoughts!

SPICY Garden Salsa -Vegan -Gluten Free

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SPICY Garden Salsa -Vegan -Gluten Free

Author: TwoRaspberries
Prep Time: 60 mins
Cook Time: 50 mins
Total Time: 1 hour 50 mins
Category: Salsa

Ingredients

Scale

1 ¾ cup red cherry tomatoes (about 24 tomatoes)
2 ¾ cup yellow sweet cherry tomatoes (about 38 tomatoes)
2 giant Marconi peppers
3 cow horn pepper
1 Jalpeno
2 cloves garlic
½ white onion
13.5 oz black beans (rinsed)
11 oz can corn (I used a mix white and yellow) + 12 the liquid from the can
½ juice from 1 lime
2 tbsp sugar
Salt / Pepper to taste (for me about ½ teaspoon of each)

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Instructions

First prep your tomatoes by washing them and scoring the bottom of each one with an X
Next step is to have a pan of boiling water to blanch the tomatoes in and a bowl of cold water
To blanch the tomatoes dump them into the boiling water for about 10-15 seconds NO LONGER (see notes below) and then immediately strain and pour into a bowl of COLD water!
Next you will want to peal all the skins off the tomatoes and squeeze the seeds out leaving you with only the meat of the tomato (most of the seeds is good enough not necessary to get every single seed out)
Next toss them into the food processor and pulse a couple times to break them up and then dump them into a pot and set aside
Take all your peppers and grill them until the skin gets loose (about 10-15 min for me)
Peal the skin off the peppers and chop up really small and add them to the pot with the tomatoes!
Chose your onion, and garlic and add to the pot
Add your rinsed black beans, corn + ½ the liquid from the can, sugar, salt, pepper, and lime juice!
Turn pot on medium heat and cook stirring frequently for about 50 minutes (until most of the liquid is absorbed)
Let cool and place in a mason jar for up to 1 opened or 2 weeks un-opened
Makes about 24-30 oz. of salsa

Notes

Notes: I would suggest doing a test of 3 about 3 tomatoes first to make sure you don't over cook them, it is literally about 10 seconds in the boiling water drain and dump in cold water immediately ... If you cook them too long the skin will not peal off, it will be mushy and the meat of the tomatoes will fall off leaving you with just the seedy center! Not what you want because you will be using the meat of the tomato! So either do small batches and scoop out with a slotted spoon or be sure you have your timing right!
Under cooking is better than over cooking, undercooking just means the skin will be a little more difficult to peal but at least it will be useable!

***AND be very careful when handling the jalapeño pepper if it gets on your skin it may cause burning! Wear gloves if necessary!