BLACK BEAN AND CORN SALSA
#bootsandbountyhomestead
10 large tomatoes, cored
1 large onion
2 green peppers
8 garlic cloves, or about 4-6 tsp of minced garlic
1 jalapeno
1 cup or can corn
1 15 oz can black beans, drained and rinsed
1/2 c scallions, diced, OPTIONAL
1/2 c cilantro, chopped
1/4 c apple cider or white vinegar
1 lime, juiced or about 2 tbsp of juice
1 T salt
1/2 T pepper
Preheat oven 400º. Roughly chop tomatoes, onion and peppers. Place on two baking sheets with garlic. Bake for 30 minutes.
Meanwhile, in a pan, fry the corn so that it gets the liquid removed. Keep moving them around with a spatula so they don't burn. Turn off heat and add black beans, scallions, cilantro, lime juice, vinegar, salt and pepper.
Drain the extra juice off of the pan and place vegetables in your food processor and pulse lightly ... Usually only for 10 seconds. A few good chunks are still nice! Add the hot vegetables to the corn and bean mixture.
Now you have a couple options. One, fill your clean and sterilized mason jars and put them in the fridge or freezer. If you made a big gigantic batch, which I am known to do in peak harvest season, I will fill freezer bags and freeze the salsa that way. Either way ... enjoy the salsa!
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