Homemade Salsa

This is definitely one of Lucas' favorites!

When I was a little girl, my Mom used to "process" or otherwise can bell and hot peppers and tomatoes with Salt.  Very Good! I updated that little recipe and created my own version of Salsa.

12 pints of fresh tomatoes, cored and cubed
1 pound of white onions chopped
6 pints of green, red or yellow bell peppers roughly chopped
2 pints of banana or Hungarian hot wax peppers roughly chopped
1/8 cup of course salt
Plenty of black pepper
2 tablespoons chopped garlic
2 small cans of tomato paste
1/8 cup chili powder

Place all ingredients together and simmer approximately 15 minutes.  Serve immediately with Taco chips or Crusty bread or process to can.  You can add Cilantro, if you like  (I dislike Cilantro)...........  You can also add basil, oregano or even  Italian Seasoning.  Enjoy

Cold Two Bean Salad

I found this recipe a number of years ago in a newspaper.  I've made sure to make it, at least once every summer.  It is a perfect recipe, when you have fresh green beans!  It travels well, stores in the frig for up to 3 days and taste's even better on day two or day three!  This is great for summer picnics. 

2 pounds green beans, stemmed, snapped and cut in half on an angle
1 (15) ounce can kidney beans, drained but not rinsed
1 large red onion, sliced thinly
1 yellow, red or green bell pepper chopped into small bite sized pieces.
 2 tablespoons sugar
1/3 cup canola oil
3 tablespoons apple cider vinegar
Little bit of fresh dill (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper

Cook green beans in lightly salted boiling water  about 10 minutes.  Drain in colander and then place in a bowl filled with cold water and ice for a few minutes.  Drain and place in large mixing bowl.  Combine the green beans with the kidney beans, bell pepper and red onion.   On top of the bean, pepper and onion mixture, place the sugar, oil, vinegar, salt and pepper.  Mix well and refrigerate.  Serves 8 or 10 as a side dish.