Roasted Corn & Black Bean Salsa


Summer isn't over until you've used all of your fresh tomatoes for homemade salsa. Try this salsa for a new twist of flavors on your pallet. It's delicious and refreshing!


RECIPE Roasted Corn & Black Bean Salsa


Ready in 45 minutes

Serves 10-12 people


Ingredients


6-8 Large Tomatoes

1 onion (chopped)

2 green peppers (chopped)

5 garlic cloves

1 jalapeno

1 c corn

1 15 oz can black beans (drained & rinsed)

½ c cilantro

½ c fresh basil

¼ c chives (chopped)

¼ c Organic apple cider vinegar

1 Lime

1 T Real Salt

½ T pepper


*Use Organic Ingredients when feasible


Preparation

  1. Preheat oven to 400 degrees

  2. Chop up tomatoes, onions, green pepper, jalapeno, and garlic. Place them on two baking sheets and cook for 30 minutes until roasted.

  3. While the veggies are cooking fry the corn in a pan over the stove to take out any extra liquid and to brown it a bit.

  4. Turn off the heat and add black beans, cilantro, basil, chives, lime juice, apple cider vinegar, salt and pepper.

  5. When the vegetables are done cooking in the oven remove them, let them cool a few minutes and place them in your food processor, add the bean and corn mixture.

  6. Pulse only a few times, you don’t want to pulse it for too long because it will get too runny. Pulse about 5 times.

  7. Now you can fill your canning jars with the salsa, I always make a big batch and freeze half of it, or you can freeze all of it. Then just pull out of your freezer whenever you have a craving for chips and salsa!


TIPS:

*I also put the jars in the fridge overnight or about 12 hours so all the flavors are enhanced while together. Then the next day I’ll just throw them in the freezer.


*If you don’t have mason jars or you make a really big batch of it, you can also store them in Ziploc bags, I would double up on the bags so they don’t leak while when you thaw it, and make sure the salsa is cooled down enough before they go in the plastic bags so it doesn’t melt any of the plastic





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