Roasted Tomato, Black Bean and Corn Salsa
| Servings |
Ingredients
- 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
Ingredients
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Instructions
- 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!
Recipe Notes
Adapted from Practiganic (www.practiganic.com)