I’m pretty sure I’m married to the only person EVER who doesn’t like salsa, I know … unbelievable! Don’t worry his hatred of pretty much the most awesome dip ever is no deterrent to me. Last year I made just a basic salsa—tomatoes, cilantro, onions, etc. This year I wanted to step it up a bit and have a salsa with a little more flavor and substance. This recipe turned out great! I couldn’t even get it all canned before people started eating it!
As with all canning, flexibility is needed. Tomatoes, onions and peppers are going to be different sizes, different levels of ripeness. With salsa, it’s all about taste not exact measurements. So open a bag of corn chips and as you go sample. If you want more heat, add more peppers. If you want more sweet add a tablespoon of sugar … because the most important thing is that you like it, not that there are exactly 1/4c. of lime juice in it!
Roasted Corn & Black Bean Salsa
*Adapted from Naturally Ella
Yields: 3-5 pints
Equipment:
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Canning pot with rack on bottom
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Cooling rack
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Large bowl
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13×9 casserole dish or pan
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Food processor
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Pint jars {make sure to get WIDE mouth jars}, lids & rims – make sure to sanitize all by running the jars through dishwasher and dipping rims and lids into boiling water
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Can lifter
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Funnel
Ingredients:
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4 lbs Roma or plum tomatoes – approximately 16-20 tomatoes
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5-6 cloves of garlic
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3-5 serrano or jalapeño peppers – it depends on how hot you like things. Serrano peppers are a little hotter than jalapeños so go with what you prefer.
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2 large red onions
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Olive oil
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4-6 ears of sweet corn – I like a lot of corn so I opted for more. You can also use whole kernel canned corn.
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2 cups chopped cilantro
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1 can of black beans
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1 cup red wine vinegar
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Lime juice
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Salt & pepper to taste
Directions:
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Preheat oven to 400⁰ F
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Depending on size of tomatoes, half then quarter into 1” pieces. While cutting if there is “extra” juice in the tomato, get rid of that, plenty of juice will come out later you don’t want it too runny.
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Remove corn from cob and toss in about a tablespoon of olive oil or until all corn is lightly coated. Place in 13×9 pan and roast in oven until lightly brown. I found the edges got brown quicker so I did some stirring along the way.
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When corn is finished roasting place in large bowl. You want something big enough that you can do some stirring in!
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Lightly chop onions, peppers and garlic
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Take 13×9 pan and layer about 1 inch of tomatoes. Add some onions, peppers and garlic. Drizzle some olive oil over the top & lightly toss. Use your judgment; you’ll have to do a couple batches so distribute ingredients evenly.
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Roast pan in oven for approximately 40-45 minutes, or until tomatoes are soft.
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Remove from oven and put tomato mixture in the food processor with a handful of cilantro. Pulse a couple times {you don’t want it to become liquid} then empty into the large bowl with the corn.
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Repeat tomato roasting process until all tomatoes and ingredients are roasted and food processed.
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Once all tomato mixtures are in the large bowl, drain can of black beans and add to mixture.
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Place large canning pot on stove with wire rack on bottom, fill with about 6 inches of water and begin heating water.
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Add red wine vinegar, stir in well. Add salt, pepper & lime juice to taste. Mix thoroughly. Have some chips handy for taste testing!
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Funnel salsa into sanitized pint jars. Wipe rims. Place lid & rim on and tighten to finger tightness. Don’t over tighten rim, air needs to be able to escape during water bath to ensure good seal.
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Place jars in canner with boiling water, tops need to be covered with water. Cover and let process for 15 minutes.
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Remove jars from water bath & place on cooling rack. Lids will pop, let jars cool for 24 hours. Remember to label and date jars.
Enjoy right away or save for a dinner party, I LOVE this salsa! As always, let me know how they turn out for you. Feel free to post or email any questions! Love to hear your experiences!
- Photography: Sarah Kudlack
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