Salsas are like fingerprints: no two are ever exactly alike. There are green salsas and spicy salsas and tangy salsas and it goes on and on and on. I prefer the tangy salsas myself, and the more garlic the better. Years ago I created a recipe for Black Bean & Corn Salsa that I’m sharing today. It’s tangy, mild to medium in spiciness, and best served warm. Yes, warm.
Black Bean & Corn Salsa
10 oz can black beans, drained
10 oz can whole kernel corn, drained
10 oz can tomato paste
2 14.5 oz cans fire roasted tomatoes, chopped
1 large onion, diced
1 large bulb garlic, peeled and chopped
1 small bunch cilantro, destemmed and chopped
3 jalapenos, deseeded and chopped
4 oz balsamic vinegar
2 tablespoons olive oil
3 tablespoons lime juice
salt & pepper to taste
Mix all prepared ingredients in a large stock pot. Cook on low to boiling, stirring often. Boil for about 5 minutes. Ladle into sanitized mason jars.
Yields: 10 cups (5 pint jars)
Do you have a favorite salsa?