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hendi_alex
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Re: Salsa Recipes

Above edited to add cilantro an essential ingredient.

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Countryladiesgardens
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Juliuskitty, thanks for your cooked salsa recipe! :-()

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Black Bean and Corn Salsa

Only problem with this recipe is it doesn't LAST! My absolute favorite salsa...you can simplify by using purchased canned ingredients (what I do in the middle of the winter and we run out of Salsa) or use all home made and home grown. I have started using my own dried beans...such a flexible recipe!

Black Bean and Corn Salsa
8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onions (red are nice but not necessary)
1 ½ cups sweet green peppers
1 cup jalapeno pepper chopped
1 cubanelle pepper, chopped
6 garlic cloves minced
1 teaspoon cumin
1 teaspoon black pepper
1/8 cup pickling salt
1/3 cup vinegar
2 tablespoons lemon juice
2 tablespoons sugar
1 – 15 ounce can tomato sauce
1 – 12 ounce tomato paste
2 – 15 ounce cans black beans, drained and rinsed
4 cups corn, fresh canned or frozen

Note:
* I use a total of 3 ½ cups chopped peppers, whatever I have on hand or was able to find at the market.
* The end result is a mild to medium salsa at best, adjust accordingly.

Heat the salsa to a gentle simmer. There is no need to cook it; you just want to get hot enough for canning.

Fill the jars with salsa, allowing 1/4 inch headspace. Wipe rims for any spills. Seat the lids and hand-tighten the rings around them.

I always pressure can this recipe but I know of people who use a water bath...To water bath can the salsa: Put the jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 15 minutes for 8 oz and pints and 20 minutes for quarts.

To pressure can the salsa: Fill canner with water according to manufacturer’s directions. Process the salsa at a pressure of 10 to 11 pounds, 10 minutes for pint jars and 15 minutes for quarts.

FourEyes45
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JULIU THAT is some good stuff.. made some today WOW



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