Wonderful Salsa with Black Beans and Corn

food.com

Emily M Altizer

8 cups tomatoes, peeled, chopped and drained

2 1⁄2 cups onions, chopped (I use sweet onions)

1 1⁄2 cups green peppers

1 cup jalapeno pepper, chopped

1 cubanelle pepper, chopped

6 garlic cloves, minced

1 teaspoon cumin

1 teaspoon black pepper

1⁄8 cup canning salt

1⁄3 cup vinegar

1 (15 ounce) tomato sauce

1 (12 ounce) tomato paste

1 (15 ounce) black beans, drained and rinsed

2 cups frozen corn

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