2 Weeks of Joy Salsa

1 large pot
8 tomatoes – chopped and juices kept
1 cup vinegar
1 cup lime juice
1 cup lemon juice
4 cups green chile peppers – chopped
1 cup red chile peppers - chopped
1 cup corn – frozen
2 cups yellow onions – chopped
1 cup red onion – chopped
11 tsp rosemary
1 Tbsp black pepper
1 Tbsp sea salt
1 Tbsp cayenne pepper
Mason jars

In a large pot over “Medium” heat, combine tomatoes, vinegar, lime juice and lemon juice. Stir the ingredients until it starts to boil and then blend green chile peppers, red chile peppers and frozen corn into the mixture. Next, let the salsa cook for 15 minutes and then blend yellow onions, red onions, rosemary, black pepper and sea salt into the mixture. Stir the ingredients every 5 minutes until the onions are soft. Lastly, blend cayenne pepper into the salsa and let the mixture come to a full boil and then turn off the heat. Let the salsa cool for 20 minutes and then pour any excess liquid from the salsa. Once the salsa is cool, transfer the mixture into Mason jars.


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