- hendi_alex
- Super Green Thumb
- Posts: 3604
- Joined: Sun Jul 06, 2008 7:58 am
- Location: Central Sand Hills South Carolina
Re: Salsa Recipes
Above edited to add cilantro an essential ingredient.
- Countryladiesgardens
- Green Thumb
- Posts: 309
- Joined: Mon Apr 07, 2014 11:05 am
- Location: Canada Zone 7
- Contact: Website
-
- Newly Registered
- Posts: 1
- Joined: Thu Mar 17, 2016 10:25 am
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.
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.
-
- Newly Registered
- Posts: 9
- Joined: Sun May 22, 2016 7:09 am
- Location: L A--- LOWER ALABAMA