Corn and Black Bean Salsa

Course: Appetizer, Condiment, Preserves

Cuisine: North American

Prep Time: 45

Cook Time: 1

Total Time: 1 45

Servings: servings

Calories: 31kcal

Author: Lord Byron's Kitchen

Corn and Black Bean Salsa not only includes all of your favourite salsa ingredients like tomatoes, peppers, and onions, but also has jalapenos, canned corn, and canned black beans too. Using a water bath canning method, it's easy to stock your pantry with this bright and fresh salsa recipe!

Print Recipe

Ingredients

8 cups diced tomatoes, skin and core removed and discarded
1 cup white onion, finely chopped
1 cup red bell peppers, finely chopped
1 cup green bell peppers, finely chopped
4 large jalapenos, finely chopped
2 cloves garlic minced
1 cup tomato paste
4 cups tomato sauce
2 cups canned black beans, rinsed and drained well
2 cups canned corn, rinsed and drained well
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
2 teaspoons paprika

Instructions

As you finished prepping each vegetable, add them to a large stock pot.
Add the tomato paste and tomato sauce.
Transfer the drained and rinsed canned corn and canned black beans to the pot as well.
Finally, season with salt and pepper and add in the chili powder and paprika.
Stir well and bring the mixture to a boil over medium heat.
Lower the heat to medium-low and cook, stirring often, for 45 minutes.
Once the salsa is cooked, transfer the mixture to sterile mason jars and can for 15 minutes using the water bath canning method.

Notes

One serving is equal to 1/4 cup.

Nutrition