We love good food in our home. I love to cook and bake for my family. I have shared recipes and pictures of our yummy goodness on different venues. Many have suggested a blog to share the recipes.

*DISCLAIMER* I am not a professional cook, photographer or writer!

I will always try to give credit for recipes. Many I have collected over the years off of TV, various websites, friends and family.

Please leave comments if you try a recipe or share variations of things I post, I always love learning new tricks of the trade.

Saturday, August 25, 2012

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.



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