Black Bean and Corn Salsa

Black Bean and Corn Salsa

Ingredients

20-25 tomatoes
8-10 peppers (we used about 4 small Bell peppers, 2-3 Anaheim, and 2-3 Jalapenos)
2 onions
1/2 cup olive oil + 2 tablespoons
6-8 cloves of garlic finely chopped
1-2 tablespoons cumin
2-3 tablespoons chili powder
2-3 teaspoons red pepper
3 cups corn (cooked and cut off the husks) (Click here for a tip on how to roast your corn easily)
1 can black beans drained
salt to taste
2-3 tablespoons sugar

Directions

1. Cut the tomatoes, peppers and onions in half, and roast them on the grill.

1. When the vegetables are fully grilled, and lightly blackened, pull the vegetables from the grill.  Place the tomatoes in their own separate bowl to let the juices drain.

1. When the vegetables from the grill have cooled, in batches, food process the drained tomatoes and grilled vegetables, along with the olive oil. Set aside.

1. In a large pot, heat 2 tablespoons of olive oil and cook the garlic until fragrant.  About 1 minute.
2. Add the chili powder, red pepper and cumin and cook for another minute or until fragrant.
3. Add the corn, drained black beans, and the food processed garden vegetable mixture from before.  Stir well.  Add the sugar and salt, and let simmer for about 15 minutes.

The salsa is now finished.  From here you can eat it fresh, can it, store it in the fridge, freeze it, or use it in your favorite Mexican recipe. 
When canning I use the boiling-water method.  Basically you ladle the hot salsa into hot jars, leaving about 1/4 inch head space.  Put on the two-piece caps and boil for 15 minutes in a pot of boiling water, the jars should be totally immersed in water.

Preheat oven to 350°F 2 Rinse ears. 3 Place corn cobs in middle rack in oven. 4 Bake for 30 minutes. 5 Remove corn cobs. Pull back husks and enjoy!

 

Black Bean and Corn Salsa

Ingredients

20-25 tomatoes
8-10 peppers (we used about 4 small Bell peppers, 2-3 Anaheim, and 2-3 Jalapenos)
2 onions
1/2 cup olive oil + 2 tablespoons
6-8 cloves of garlic finely chopped
1-2 tablespoons cumin
2-3 tablespoons chili powder
2-3 teaspoons red pepper
3 cups corn (cooked and cut off the husks) (Click here for a tip on how to roast your corn easily)
1 can black beans drained
salt to taste
2-3 tablespoons sugar

Directions

1. Cut the tomatoes, peppers and onions in half, and roast them on the grill.
2. When the vegetables are fully grilled, and lightly blackened, pull the vegetables from the grill.  Place the tomatoes in their own separate bowl to let the juices drain.
3. When the vegetables from the grill have cooled, in batches, food process the drained tomatoes and grilled vegetables, along with the olive oil. Set aside.
4. In a large pot, heat 2 tablespoons of olive oil and cook the garlic until fragrant.  About 1 minute.
5. Add the chili powder, red pepper and cumin and cook for another minute or until fragrant.
6. Add the corn, drained black beans, and the food processed garden vegetable mixture from before.  Stir well.  Add the sugar and salt, and let simmer for about 15 minutes.

The salsa is now finished.  From here you can eat it fresh, can it, store it in the fridge, freeze it, or use it in your favorite Mexican recipe.  .
When canning I use the boiling-water method.  Basically you ladle the hot salsa into hot jars, leaving about 1/4 inch head space.  Put on the two-piece caps and boil for 15 minutes in a pot of boiling water, the jars should be totally immersed in water.

Hot Pepper Mustard/Butter

For my inaugaral canning experience I found this wonderful recipe that would help me use up the banana peppers that were feeling sad in my veggie basket. We had eaten plenty but the kids didn't want them anymore and I didn't want them to go to waste. When researching banana pepper recipes I found this one on three different websites so I figured it must be good. It is a hit with the family and it was super easy to make. I ended up using a mixture of peppers but the flavor is quite delicious and the color is beautiful! If you are wondering why I called it mustard/butter it's because the same recipe had two different names. You can call it whatever makes you happy!

The color of the butter will vary, depending on the peppers, from a green/yellow to an orange. This is okay. It looks much nicer if you seed the peppers.

I actually cut this recipe into a third.

Hot Pepper Mustard/Butter
36 hot banana peppers (or whatever you have, you will see in my pic that I used a combination of peppers)
1 quart cider vinegar
1 quart prepared mustard (yes, you have to use mustard to make mustard, interesting concept...no?)
6 cups sugar
1 cup flour
water

Directions

Grind peppers finely (I put in food processor until they are a mush).

As you can see I left a bit of texture in it so it's not complete mush

Place peppers, vinegar, mustard & sugar in a large pot & cook a while (until pepper bits are translucent). Add flour (that has been thinned to a smooth paste with cold water) to mixture in pot, stirring constantly. Cook until thick and smooth.

Pour into hot jars,

seal, boiling water bath fifteen minutes.

And ta-da my first ever canning jars...hearing that wonderful "ping" was magnificent!

The husband and the boys have already planned what they are going to eat this with..pretzels, bratwursts, sandwiches and hot dogs!