Roasted Tomato, Black Bean and Corn Salsa: Easy to Can Recipe
I have to thank my sister-in-law, Christine, for pushing me to make this recipe up. This is her first year gardening and canning and she is falling in love with the whole thing! She's calling asking about different methods and how to do things, which I always warn her that I am still learning a lot too but she has faith in me I guess. A month ago, she told me that she was going to need my salsa recipe. I actually laughed because not only did I not have one, but I never wanted one! I told her just use what she has in the garden and make it work ... that's the beauty of salsa. Last year, I canned about 10-15 quarts of salsa and marinara and every batch was different and I had no idea what the differences were. She didn't like that answer, she wanted a recipe!
After my heart was broken because our hail storm and my tomato plants and entire garden were destroyed ... yes, hail in August, check out the devastation! I was amazed that we were able to pick off a few tomatoes this past week. It will probably be the only salsa that I can make from my plants this season so it needed to be great. I was finally going to document what I was doing too.
So finally, 'Thank you, Christine!' This is my new staple salsa. Paul actually commented that it was the best salsa that he ever had (granted he is bias and my biggest fan, but it put a smile on my face). I now will be using a recipe for my salsa every time I make it. The roasted flavor really came through the tomatoes to give the salsa a very deep and robust flavor. Also, because I drained some of the leftover juices, it was really thick instead of soupy which many homemade salsas tend to be. The best thing about this salsa is I didn't have to peel and blanch all of the tomatoes. It was so easy! I won't be able to use my garden fresh vegetables for it, but I will be able to hit up the farmer's market to get my salsa for the winter and this year every jar will all be the same flavor!
Roasted Tomato, Black Bean and Corn Salsa
Makes 4 pints
10 large tomatoes, cored
1 large onion
2 green peppers
8 garlic cloves
2 c corn
1 15 oz can black beans, drained and rinsed
1/2 c scallions, diced
1/2 c cilantro, chopped
1 lime, juiced
1 T salt
1/2 T pepper
Preheat oven 400º.
Roughly chop tomatoes, onion and peppers. Place on two baking sheets with garlic. Bake for 30 minutes.
Meanwhile, in a pan, fry the corn so that it gets the liquid removed. Keep moving them around with a spatula so they don't burn. Turn off heat and add black beans, scallions, cilantro, lime juice, salt and pepper.
Drain the extra juice off of the pan and place vegetables in your food processor and pulse lightly ... Usually only for 10 seconds. A few good chunks are still nice! Add the hot vegetables to the corn and bean mixture.
Now you have two options, put it in the fridge to cool down or since it is still rippin' hot, you can divide it into sterilized pint or quart mason jars. The heat from the salsa will seal the jars (the lid will pop-in after 15-20 minutes). No need to make a hot water bath! Again, so easy!! Then store the jars in a cool, dark place until you are ready to enjoy them.