Black Bean and Corn Salsa
8lbs Roma tomato, skinned and chopped 1/3 cup diced red peppers 1/3 cup diced green peppers 1/4 cup diced red onion 1/3 cup corn kernels (cut off the cob) 1 cup rinsed black beans 200 ml vinegar 2 Tbsp. chopped seeded chipotles 1 Tbsp. smoked paprika 1 cup of Bernardin salsa mix
Place prepared tomato, peppers, onions, add vinegar, paprika, chipotle and salsa mix. Bring to a simmer. After 5 minutes, add corn and rinsed beans. Simmer for 5 more minutes.
Prepare jars by washing and sterilizing in boiling water. Prepare seals as specified by the manufacturer.
Pour hot salsa into jars, leaving enough space for expansion (where the jar meets the mouth just over an inch).
Wipe jar lids and mouths. Seal.
Bring water to a boil in canner and place filled jars in the water bath. Boil for 12 minutes.
Remove from water and wait to hear the familiar “ting” to let you know the seal has worked.
Place in a safe spot to allow cooling. Keep in fridge or on shelf in a cool dark place.
Happy preserving!