Tuesday, August 26, 2014

Roasted Tomato, Black Bean and Corn Salsa

I have to thank my sister-in-law, Christine, for pushing me to make this recipe up. This is her first year gardening and canning and she is falling in love with the whole thing! She's calling asking about different methods and how to do things, which I always warn her that I am still learning a lot too but she has faith in me I guess. A month ago, she told me that she was going to need my salsa recipe. I actually laughed because not only did I not have one, but I never wanted one! I told her just use what she has in the garden and make it work ... that's the beauty of salsa. Last year, I canned about 10-15 quarts of salsa and marinara and every batch was different and I had no idea what the differences were. She didn't like that answer, she wanted a recipe!

Roasted Tomato, Black Bean and Corn Salsa: Easy to Can Recipe

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!

Roasted Tomato, Black Bean and Corn Salsa

Makes 4 pints

10 large tomatoes, cored
1 large onion
2 green peppers
8 garlic cloves
1 jalapeno
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 400ยบ.

Roughly chop tomatoes, onion and peppers. Place on two baking sheets with garlic. Bake for 30 minutes.

Roasted Salsa

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.

Roasted Salsa

Roasted Salsa

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!

Roasted Salsa

Roasted Salsa


  1. Goodness thanks for posting! Into the fridge it goes then! I would process but I don't think I have left enough head space to do so. Next time I'll process for sure.

  2. The recipe is delish. If you are canning the salsa you will need to put under pressure because it has beans and corn in it.

  3. This is a great recipe!! I water bathed my 1st batch not even thinking is have to pressure can it. How long and how many pounds pressure do I pressure can this?!

    1. I'm glad you like it. I'm sorry, but I am a novice canner, still learning every season and have yet to get into pressure cooking. It's too bad because I'm running out of freezer space! Please let me know if you figure it out though.