BEST CORN AND BLACK BEAN SALSA

TOP CORN AND BLACK BEAN SALSA

I think this is the best CORN AND BLACK BEAN SALSA that I have ever had. The recipe is amazingly flexible too, as I will show you. While corn and black beans are pretty basic, just about everything else is optional and adjustable, to your individual taste.

 

 

SPICY ENOUGH? TOO SPICY?

One example is what I did with one batch, and you can too. I made the recipe as written, but then divided it in half and added jalapenos to one half to spice it up a bit for my neighbor (hi Tre!!!  Hi Kay!!!). If you prefer more spice in your salsa, simply use medium or even HOT chilies or jalapenos, or your favorite peppers.

OPTIONS

I listed the onion as optional, since some (Tre again) might not prefer it. I prefer the petit diced tomatoes, but you might want to use the regular dice tomatoes, or even something like Rotel–I’ve tried that, too, and it turned out pretty good.

You can adjust the liquid thickness/thinness with tomato juice to thin or thicken with tomato puree or paste.

While I think the recipe as presented is pretty darn good, its flexibility allows you, if you feel a little froggy, to hop right in and adjust it to your specific taste.

LEFTOVERS

Here is a tip I hope you will try–vacuum seal any leftovers in canning jars and store in your refrigerator–this includes leftover chips.  I have enjoyed success many times with this procedure with this recipe.  Here is  more information on vacuum sealing.

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is my recipe:

JoJo’s CORN AND BLACK BEAN SALSA

Ingredients

• 28oz can Petit Diced Tomatoes, un-drained
• 2 15oz cans Black Beans, drained
• 2 15oz cans Corn, drained
• 1 small onion, chopped (optional)
• 7oz can chilies (or 2 4.5 oz cans)
• 1 4 oz Tomato Sauce
• 1 handful cilantro leaves, roughly chopped
• 2 cloves garlic, minced
• 1 jalapeno, seeded and roughly chopped (leave in seeds for a spicier salsa)
• 1 ½ teaspoons salt (or to taste or to suit your health needs)
• juice of 1/2 – 1 whole lime
• 1 teaspoon sugar*

Directions

1. Add ingredients – tomatoes through salt – to a bowl. Add the juice of half a lime, plus the sugar if your canned tomatoes do not contain sugar (if sugar is listed as an ingredient on your canned tomatoes, omit the sugar.)

 

2. Mix ingredients until well blended then taste and add more lime juice and/or salt if necessary. Refrigerate overnight for best results, then serve, or vacuum seal leftovers–salsa AND chips!!!

 

 

 

 

 

 

Notes

• This salsa is mild as written with 1 seeded jalapeno.

There are numerous ways to serve it:

• Simply with chips–tortilla, potato, scoops, nacho, pita…the list of chips goes on.
• As a topping for nachos.
• In a salad, as a topping for a bed of lettuce, and then further with Toppings: shredded cheese, chopped or sliced avocados, guacamole, sliced olives, croutons, crushed chips.
• Taco Pie…top a bed of corn chips with Salsa, then add Toppings.

 

Okay, I’m getting hungry, so time to close this post.  I hope I have given you at least a starting point for your favorite Salsa.  If you have comments or questions, please leave them below, and i will get back to you as soon as I can.

 

Best Wishes,

 

Joe