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Made a small batch of salsa the other day. It filled a 20-ounce jar, and I had a little leftover that I ate while it was still hot. It was a cooked version. First time I ever made this kind, and XY and I both agree it turned out lovely. I made it clear if he eats all of my salsa, I will cut him. :)
This was pretty standard, and I was just kind of winging it. Turned out great though. It's not really spicy. It only uses 1/3 of a jalapeno. If you're concerned you can use less, or more if you want. It has more of a subtle smokey spice to it. It's pretty calm but you can still tell something hot was added... if that makes sense. Also, I "eyeballed" the amounts of corn and black beans I used. Somewhere around 1/3 cup of each. I just added what looked good to me that day. Less or more can be added. I really liked this and would make it the same way again. Or even add an extra tomato because I like little tomato chunks in my salsa. I'm also glad I added the fresh lime juice. I had debated it. Even a few days after cooking this, I can still taste that lovely hint of lime. Yum! :P
Homemade Black Bean & Corn Salsa
1 can diced tomatoes
1 roma tomato, diced (or 2)
1/2 cup diced red onion, divided
3 cloves of garlic
1/3 of jalapeno, seeds removed
1 tablespoon granulated sugar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
small handful frozen sweet corn
small handful black beans
juice of 1 lime
Directions:
- In blender, process the can of diced tomatoes (with the juice), half of the red onion, the cloves of garlic, and the jalapeno third.
- In medium pot on medium heat, cook the frozen sweet corn until near-done.
- Toss in the remaining diced red onion, and the black beans, and continue cooking until thoroughly heated. Some of the corn may take on a lightly grilled look. This is okay, and I prefer it.
- Add the processed mixture to the pot along with the diced roma tomato (or 2), the sugar, all of the spices, and the juice of 1 lime. Blend well. Stir often.
- Heat until boiling.
- Store in container with tight-fitting lid.
- Enjoy!
:)
This was pretty standard, and I was just kind of winging it. Turned out great though. It's not really spicy. It only uses 1/3 of a jalapeno. If you're concerned you can use less, or more if you want. It has more of a subtle smokey spice to it. It's pretty calm but you can still tell something hot was added... if that makes sense. Also, I "eyeballed" the amounts of corn and black beans I used. Somewhere around 1/3 cup of each. I just added what looked good to me that day. Less or more can be added. I really liked this and would make it the same way again. Or even add an extra tomato because I like little tomato chunks in my salsa. I'm also glad I added the fresh lime juice. I had debated it. Even a few days after cooking this, I can still taste that lovely hint of lime. Yum! :P
Homemade Black Bean & Corn Salsa
1 can diced tomatoes
1 roma tomato, diced (or 2)
1/2 cup diced red onion, divided
3 cloves of garlic
1/3 of jalapeno, seeds removed
1 tablespoon granulated sugar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
small handful frozen sweet corn
small handful black beans
juice of 1 lime
Directions:
- In blender, process the can of diced tomatoes (with the juice), half of the red onion, the cloves of garlic, and the jalapeno third.
- In medium pot on medium heat, cook the frozen sweet corn until near-done.
- Toss in the remaining diced red onion, and the black beans, and continue cooking until thoroughly heated. Some of the corn may take on a lightly grilled look. This is okay, and I prefer it.
- Add the processed mixture to the pot along with the diced roma tomato (or 2), the sugar, all of the spices, and the juice of 1 lime. Blend well. Stir often.
- Heat until boiling.
- Store in container with tight-fitting lid.
- Enjoy!
:)