Black Bean and Corn Salsa

I have been waiting and waiting for tomatoes to ripen so I could make this recipe! It is based on a recipe from a friend, which evolved into me using the last of a lot of pieces of things in my refrigerator. It turned out pretty good!

10 chopped Roma tomatoes
1 large heirloom tomato
1 cup chopped sweet yellow onion
1/8 cup salt
3/8 cup raw sugar
1/2 cup apple cider vinegar
1 Tbls honey mustard
2 Tlbs red pepper flakes
4 chopped red bell peppers
1 chopped green bell pepper
1 chopped gypsy pepper
5 chopped tomatillos
3 very finely chopped super chilis
3 finely chopped jalapenos
1.5 cups corn
1.5 cups cooked black beans
1 cup loosely packed chopped cilantro

Combine all ingredients except cilantro in a large pot and simmer gently until peppers are soft (about 20 minutes, more or less). It will start out very chunky and gradually cook down until there is a pretty juicy tomato base. Stir it fairly often so it doesn't burn. When it is done, stir in the cilantro and turn off the burner. Let the salsa mix sit for 10 minutes or so before canning it.

This is a pretty organic recipe, you can add or subtract things pretty easily. I love corn and black bean salsa, so that is what I made, but those ingredients were not part of the original recipe. In addition, the only peppers that were originally part of the recipe were the bell peppers, the jalapenos, and the red pepper flakes. I added the rest because I had them and needed to use them and I think it tastes great. If you use super chilis, make sure you cut them while wearing gloves, or your fingers will burn for a couple of days. I also prefer chunky salsa, so I hand-cut the vegetables, but the friend I got the recipe from puts hers in the food processer for a smoother salsa. She also uses tomato paste as well as tomatoes and mustard seeds instead of honey mustard.

As you can tell from the ingredient list, this makes an enourmous amount of salsa. I ended up with 12 half pints and a quart of canned salsa (or a gallon, if you add it all up...) which is why I canned it. But it is also good fresh.

Rating - 4.5/5
Why? It was surprisingly satisfying making this from scratch, but it could be a bit more spicy. =) Next time, more jalapenos.

No comments: