Black Bean and Corn Salsa

The Woolwich Observer - - LIVING HERE -

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!

Home­made Black Bean and Corn Salsa is a real crowd pleaser, great for an easy party snack or the per­fect gift for your favourite snacker.

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