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Corn and Black Bean Salsa

08/25/2016 10:25AM ● Published by Hood Magazine

Ingredients


  • 5 pounds ripe tomatoes
  • 2 (15 ounces each) cans black beans, rinsed and drained
  • 4 cups fresh sweet corn (or thawed frozen corn)
  • 1 cup onion, chopped
  • 1 cup fresh cilantro, chopped
  • 1/2 cup white vinegar
  • 5 cloves garlic, finely chopped
  • 4 jalapeno peppers, seeded and finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper

 


Directions


Peel, seed, core and coarsely chop tomatoes yielding about 10 cups tomatoes.

 

Combine tomatoes, black beans, corn, onion, cilantro, vinegar, garlic, jalapeno peppers, salt and pepper in a large saucepan. Bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.

 

Ladle hot salsa into hot, clean, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling water canner for 15 minutes. Remove jars and cool. Refrigerate after canning.

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