Roasted Corn and Black Bean Salsa

Name: Roasted Corn and Black Bean Salsa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 96 tablespoon
Ingredients: 2 medium whole bulbs garlic; 12 ears fresh corn; olive oil for basting; 4-5 small jalapenos; 4 cups fresh tomatoes; 1 large yellow bell pepper; 1/2 large red or green bell pepper; 1 cup red onion; 1 can; 1 cup fresh parsley or cilantro; 3 Tbsp bottled Lime juice; 2 Tbsp ground cumin; 1-2 Tbsp salt to taste; 1 Tbsp black pepper

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
96 tablespoon
Calories
30 kcal
Course
Condiments
Cuisine
American, Mexican

Roasted Corn and Black Bean Salsa

Luna Mayo

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Canning delicious salsas in the summer can save you money all year long!

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Ingredients

Servings

2 medium whole bulbs garlic
12 ears fresh corn
olive oil for basting
4-5 small jalapenos (more for hot salsa)
4 cups fresh tomatoes , diced
1 large yellow bell pepper , diced
1/2 large red or green bell pepper , diced
1 cup red onion , diced
1 can (15 1/2 oz.) Black Beans
1 cup fresh parsley or cilantro
3 Tbsp bottled Lime juice
2 Tbsp ground cumin
1-2 Tbsp salt to taste
1 Tbsp black pepper

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Instructions

Heat grill to medium high heat. Alternatively, you could roast under the broiler of your oven.
Cut the end off of the entire bulb of garlic and sprinkle the cut side with olive oil. Wrap in aluminum foil and place on top rack of grill for 45 minutes, or so, until soft and very fragrant. When cool enough to handle, just squeeze the garlic out of the bulb.
Shuck Corn and remove fine hairs.
Lightly baste corn with olive oil.
Place on hot grill. Roast until lightly charred. Turn and continue roasting until all sides are charred.
You can place whole jalapenos on the grill to roast also, turning to roast all side. Just be careful, they will take less time than the corn.
After the corn and peppers are roasted, remove from the grill and allow to cool.
While the corn and peppers are cooling, dice the tomatoes, bell peppers and onion. rough chop parsley.
Open and drain the black beans.
Cut kernels off of the corn cobs. see blog post for a good method.
Place all ingredients in a large, heavy bottom pot. Bring to a boil and boil, stirring occasionally until a lot of the tomato juice has boiled away and salsa is a nice consistency and not too runny.
If canning, use a pressure canner.. See below for times and elevation adjustments. If you don't have a pressure canner, use a water bath canner and boil for about 15 minutes. (This wiil increase the time it will last in the refrigerator.) Turn off heat and allow jars to stay in the hot water for 5 minutes. Carefully remove jars and allow to cool to room temperature.
Store in the refrigerator unless using a pressure canner.
Can also be frozen but texture suffers a bit.

Equipments used:

Notes

Makes 3 pints.Recipe can be multiplied. Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.If lids have not sealed, store those jars in refrigerator and consume those jars first.Store in a cool place.
Altitude Adjustments and PSI
Process pints 75 minutes at 11 pounds of pressure for dial gauge canning pot under 2000 feet. And one pound of pressure for every 2000 feet above sea level above that. So over 6000 pounds use 14 pounds.
Process quarts 90 minutes at 11 pounds of pressure for dial gauge canning pot under 2000 feet. And one pound of pressure for every 2000 feet above sea level above that. So over 6000 pounds use 14 pounds.
For weighted gauge, process pints 75 minutes, at 10 psi under 1000 feet and 15 psi for anything over 2000 feet. Process quarts 90 minutes at 15 pounds, using the same psi as pints.