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Friday, September 09, 2016

Black Bean and Corn Salsa Recipe

I have a friend who sells Tastefully Simple and one product that I love is Black Bean and Corn Salsa but at $8.00 per jar, it's expensive so after a summer of canning salsa, I decided to make my own!  It is surprisingly easy and absolutely delicious!

This recipe makes enough for canning 4-5 pints, if that's too much then you could easily cut this in half or quarter the recipe.

If you are planning to can, make sure you have 5 clean pints!  I recently ran out and the cheapest place I've found pints is Family Dollar, 12 pints for $8.00.  Walmart has them for just under $10 and Amazon has them for $14.98 with free shipping.  If you are buying jars out of season, Amazon might be your best option.

  • 7-8lbs Fresh Tomatoes, roasted
  • 1 Red bell pepper, roasted and chopped
  • 2 Jalapeno's, roasted (seeds removed) and chopped
  • 1 Jalapeno with seeds chopped
  • 1 Small Red Onion
  • 1 T Cilantro dried spice
  • 1 T Cumin
  • 1 t Garlic Powder
  • 1/2 t Salt
  • 1 Ear of Corn, cooked and removed from cob
  • 1 cup Black Beans
Start by soaking all tomatoes in a bin with a vinegar water wash that should be 3 part water and 1 part vinegar.  Based on research, only water is needed but I like how a good soak can loosen any dirt or bugs still on the tomatoes as ours are freshly grown in our backyard garden.   After soaking, rinse the tomatoes and remove green tops along with any bad spots or areas that are still green.

Roast tomatoes, red pepper and jalapeno's on a cookie sheet under Broil for 10 minutes then immediately place tomatoes into 4 quart stock pot, reserve jalapeno and red pepper for chopping.

I use a food processor to chop up the red pepper (remove seeds & pulp), onion (remove outer skin) and jalapeno's (removing stem and top first).  I don't like to touch jalapeno's with my hands and I hate wearing gloves so I strictly use tongs.  I wear contact lenses and have found that despite repeated washing my hands retain some small residue and it can hurt badly.  If I'm planning to use the jalapeno with seeds, I'll just throw the entire thing (minus top) into the food processor.  I've found that even huge slices will cook down in 5 hours.

After veggies are chopped, place on top of the roasted tomatoes in stock pot.  Next add all spices and cook the tomato sauce for 4-5 hours until it has reached a desired thickness.  Add black beans and corn for the final 15-30 minutes of cooking time.  Beans will get a tough skin if cooked too long with tomatoes so this is why they are put in at the end.

See this post for instructions on canning the salsa.

Printable Recipe Link
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