Black Bean and Corn Salsa

This is a recipe that everything is done fresh. It is so amazing but if you do not have the time that it takes you can most certainly cheat and go with whatever you have on hand. 

You can also leave out the beans and corn. Makes a really nice salsa and you can water bath it.

This has a bit of a kick temperature wise so adjust accordingly to your tastes but it does lose some of the heat beacause of the corn and beans.

I have read a lot of discussions about canning and I am no expert on this topic. What I do understand is that because there are beans in this recipe it should be pressure canned. 

2 c dried black beans or 4 c cooked

10 lb Roma tomatoes

2 1/2 c (2 lg) sweet onions finely chopped

6 cloves garlic minced

1 1/2 c (2 lg) green peppers finely chopped 

1/2 c hot peppers finely chopped (I used a combination of 1 habanero, 10 cayenne, 1 Hungarian. You can use whatever you can find. If you use Jalepenos then use more as they are not as hot as the cayenne)

4 c fresh or frozen corn

1 can tomato paste 

4 Tbsp kosher salt

1/3 c vinegar

Cover beans with 2-3” water and bake 350° for 2 1/2 hr

Blanch and peel 5 lb (8 c) tomatoes. Slice in quarters.

Put into a lg pot and cook down into a sauce while you’re getting everything chopped

Add 1 Tbsp kosher salt

Blanch and peel the other 5 lb (8 c) tomatoes. Coarsely chop these.

Place into a colander and let the juice drain off. Set aside for now.

This is where I used my mini chopper. If you are lucky and have a food processor this is the time to pull it out. It’s a really good idea to wear gloves too and whatever you do....do NOT touch your face after handling the peppers! 😉

Add minced garlic, onions, hot peppers, green peppers, corn, beans and 3 Tbsp salt

Let simmer for a few minutes while you dry the tears and perhaps get a bit of fresh air!

When you come back add the drained tomatoes, vinegar and tomato paste

Let simmer for a few more minutes.

Fill your jars. Aprox 11 pints.

Pressure can 10 lb for 75 min.