It’s that time of year again, where the harvested vegetables from the garden are more than we can handle. And lucky for me, my husband likes to can. Lately, he has been canning garden salsa with black beans and corn.
(Note: If you don’t garden, check out your local farmer’s market, they will have everything you need for the two recipes below.)
Garden Salsa with Black Beans and Corn
8-10 peppers (we used about 4 small Bell peppers, 2-3 Anaheim, and 2-3 Jalapenos)
1/2 cup olive oil + 2 tablespoons
6-8 cloves of garlic finely chopped
1-2 tablespoons cumin
2-3 tablespoons chili powder
2-3 teaspoons red pepper
3 cups corn (cooked and cut off the husks)
1 can black beans drained
salt to taste
2-3 tablespoons sugar
- Cut the tomatoes, peppers and onions in half, and roast them on the grill.
- When the vegetables are fully grilled, and lightly blackened, pull the vegetables from the grill. Place the tomatoes in their own separate bowl to let the juices drain.
- When the vegetables from the grill have cooled, in batches, food process the drained tomatoes and grilled vegetables, along with the olive oil. Set aside.
- In a large pot, heat 2 tablespoons of olive oil and cook the garlic until fragrant. About 1 minute.
- Add the chili powder, red pepper and cumin and cook for another minute or until fragrant.
- Add the corn, drained black beans, and the food processed garden vegetable mixture from before. Stir well. Add the sugar and salt, and let simmer for about 15 minutes.
The salsa is now finished. From here you can eat it fresh, can it, store it in the fridge, freeze it, or use it in your favorite Mexican recipe. I’ve included our favorite veggie skillet burrito recipe below.
When canning I use the boiling-water method. Basically you ladle the hot salsa into hot jars, leaving about 1/4 inch head space. Put on the two-piece caps and boil for 15 minutes in a pot of boiling water, the jars should be totally immersed in water.
Here are some helpful links…
Leaning how to can
16 Homemade Salsa Recipes & Canning Tips
Making and Canning Homemade Salsa
Veggie Skillet Burritos
1 quart jar of garden salsa with black beans and corn
1 tablespoon olive oil
1 tablespoon butter
2-3 squashes (yellow crock-neck and zucchini)
1 yellow onion
8 flour tortillas
1 bag shredded cheese
- Chop the veggies (eggplant, squash, peppers, and onions) into small bite-size pieces. Heat a skillet with olive oil and butter. Cook the veggies and season with salt and pepper to taste.
- Mix in 3/4 of the quart jar of garden salsa with black beans and corn. Cook for about 5 minutes, until the mixture is hot. Set aside and keep warm.
- Heat up a clean, non-stick skillet. Throw in a handful of shredded cheese. As the cheese starts to melt, put a warm tortilla on top and press the tortilla down into the melting cheese. Keep spinning and pushing the tortilla into the cheese until the cheese is sticking to the tortilla instead of the pan. Flip the tortilla over and cook briefly, warming it and toasting it lightly. Repeat this process for all 8 tortillas, making just one at a time. Set the tortillas aside and keep warm.
- Fold each tortilla in half and fill with the vegetable mixture. Top with a tablespoon of left over salsa and a handful of cheese. Toast in the oven and serve immediately.
You will not believe how good this recipe is. Give it a try and let us know what you think! Enjoy!