Not All Salsas are Created Equal

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?