‘eats & beats’ vol. 1 –
Jack Slade’s favorite Salsa

You ever wondered where our artists get all the energy to perform from? It was no surprise that they love good food as much as I do – guess we all do. So I came up with the idea to combine their favorite food with their music. That is the idea behind ‘eats & beats’.

Taking me three weeks of hard negotiations with Miss Lou, she finally revealed the super secret recipe of Jack’s favorite Salsa. Grab yourself some taccos and make sure you listen to his song while cooking. Enjoy.

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ingredients.

• 9 cups chopped tomatoes (peeled first)
• 3 cups chopped green peppers
• 3 cups chopped white onion
• 3–4 jalapenos, chopped
• 8 cloves garlic, chopped
• 6 teaspoons canning salt
• 1 cup white vinegar
• 1 (12 ounce) can tomato paste

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instructions.

1. Peel the tomatoes. To do this, do a “X” in the bottom of the tomatoes before placing them in boiling water for 60 seconds. Then take the tomatoes out of the water and put them directly in a bowl with ice water to shock them. The skins should slip off easily.
2. Put all the ingredients in a large pot (for this batch you need a 10qt pot or divide the ingredients into 2 pots) and let it simmer for 20 to 30 minutes. Taste and add more spices if needed.
3. Then work with a water bath. To do this, bring a large pot of water to boil. Your saucepan must be big enough for the water to cover the jars by 2 inches. Keep in mind, the jars displace some of the water when added.
4. Put the jars in the water bath and cover with a lid. Process for 30 minutes and then remove.
5. Let the jars rest for 24 hours. Dispose of all whose seals are broken. The salsa should be kept for up to 18 months before being opened. Enjoy!

notes
For hot salsa use 4 jalapenos with the seeds. For a mild salsa sow 1-2 jalapenos before chopping. Keep in mind that the heat decreases when the salsa is sitting. You can, however, try while cooking. So if you want more, you can always add some. It’s hard to correct the spice level, so if you do not like it, start with only 1 Jalapeno and go from there.

Prep and chop all of your ingredients ahead of time.