NorthernWinos
Senior Member
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- Nov 7, 2005
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Necessity is the mother of invention.....Scoured the Web looking for a recipe for Black Bean/Corn/Tomato Salsa. Found lots of recipes for fresh but none that you could can for later use....
Used a recipe from the Extension service for salsa and added the corn and beans and my favorite spices.
~~~~~~~~~~~~BLACK BEAN/CORN/TOMATO SALSA~~~~~~~~~~~~~
7 QTS. ROMA TOMATOES [peeled, cored and coarsely chopped]
4 CUPS RED AND GREEN BELL PEPPERS
5 CUPS CHOPPED ONIONS
3 HEADS GARLIC MINCED
10 HOT PEPPERS [to your taste]
4 CUPS COOKED CORN KERNELS [drained]
3 15 oz CANS BLACK BEANS [rinsed and drained]
2 CUPS VINEGAR
2 12 oz CANS TOMATO PASTE [whisked together with the vinegar]
Bring vegetables to boil and simmer for 10 minutes, stirring frequently.
ADD:
2 T GROUND CORIANDER
2 T GROUND CUMIN
1 1/2 T GROUND CHIPOTLE POWDER [or to taste]
2 T SALT
1 T BLACK PEPPER
Simmerfor 20 minutes, stirring frequently. Ladle into hot jars with slotted spoon. Wipe jar rim, top with hot lids and rings. Process for 15 minutes.
YIELD: 20 PINTS
Used a recipe from the Extension service for salsa and added the corn and beans and my favorite spices.
~~~~~~~~~~~~BLACK BEAN/CORN/TOMATO SALSA~~~~~~~~~~~~~
7 QTS. ROMA TOMATOES [peeled, cored and coarsely chopped]
4 CUPS RED AND GREEN BELL PEPPERS
5 CUPS CHOPPED ONIONS
3 HEADS GARLIC MINCED
10 HOT PEPPERS [to your taste]
4 CUPS COOKED CORN KERNELS [drained]
3 15 oz CANS BLACK BEANS [rinsed and drained]
2 CUPS VINEGAR
2 12 oz CANS TOMATO PASTE [whisked together with the vinegar]
Bring vegetables to boil and simmer for 10 minutes, stirring frequently.
ADD:
2 T GROUND CORIANDER
2 T GROUND CUMIN
1 1/2 T GROUND CHIPOTLE POWDER [or to taste]
2 T SALT
1 T BLACK PEPPER
Simmerfor 20 minutes, stirring frequently. Ladle into hot jars with slotted spoon. Wipe jar rim, top with hot lids and rings. Process for 15 minutes.
YIELD: 20 PINTS