After my heart was broken because our hail storm and my tomato plants and entire garden were destroyed ... yes, hail in August, check out the devastation! I was amazed that we were able to pick off a few tomatoes this past week. It will probably be the only salsa that I can make from my plants this season so it needed to be great. I was finally going to document what I was doing too.
So finally, 'Thank you, Christine!' This is my new staple salsa. Paul actually commented that it was the best salsa that he ever had (granted he is bias and my biggest fan, but it put a smile on my face). I now will be using a recipe for my salsa every time I make it. The roasted flavor really came through the tomatoes to give the salsa a very deep and robust flavor. Also, because I drained some of the leftover juices, it was really thick instead of soupy which many homemade salsas tend to be. The best thing about this salsa is I didn't have to peel and blanch all of the tomatoes. It was so easy! I won't be able to use my garden fresh vegetables for it, but I will be able to hit up the farmer's market to get my salsa for the winter and this year every jar will all be the same flavor!
Makes 4 pints
Roasted Tomato, Black Bean and Corn Salsa
10 large tomatoes, cored
1 large onion
2 green peppers
8 garlic cloves
1 c corn
1 15 oz can black beans, drained and rinsed
1/2 c scallions, diced
1/2 c cilantro, chopped
1/4 c apple cider vinegar
1 lime, juiced
1 T salt
1/2 T pepper
Preheat oven 400º.
Roughly chop tomatoes, onion and peppers. Place on two baking sheets with garlic. Bake for 30 minutes.
Meanwhile, in a pan, fry the corn so that it gets the liquid removed. Keep moving them around with a spatula so they don't burn. Turn off heat and add black beans, scallions, cilantro, lime juice, vinegar, salt and pepper.
Drain the extra juice off of the pan and place vegetables in your food processor and pulse lightly ... Usually only for 10 seconds. A few good chunks are still nice! Add the hot vegetables to the corn and bean mixture.
Now you have a couple options. One, fill your clean and sterilized mason jars and put them in the fridge or freezer. If you made a big gigantic batch, which I am known to do in peak harvest season, I will fill freezer bags and freeze the salsa that way. Either way ... enjoy the salsa!