This easy and flavorful Corn and Black Bean Salsa is a perfect addition to your pantry! Made with fresh vegetables and canned ingredients, it’s great for dipping or adding to your favorite meals. Plus, using the water bath canning method makes it easy to store for later.
Ingredients
- 8 cups diced tomatoes (skins and cores removed)
- 1 cup finely chopped white onion
- 1 cup finely chopped red bell peppers
- 1 cup finely chopped green bell peppers
- 4 large jalapenos, finely chopped (optional, for heat)
- 2 cloves garlic, minced
- 1 cup tomato paste
- 4 cups tomato sauce
- 2 cups canned black beans, rinsed and drained
- 2 cups canned corn, rinsed and drained
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 2 teaspoons paprika
Instructions
- Prepare all the vegetables. As you finish chopping each one, add it to a large stock pot.
- Add the tomato paste and tomato sauce to the pot.
- Add the rinsed and drained black beans and corn.
- Season the mixture with salt, pepper, chili powder, and paprika.
- Stir everything together and bring the pot to a boil over medium heat.
- Once boiling, reduce the heat to medium-low and let it simmer for 45 minutes, stirring occasionally.
- After cooking, transfer the hot salsa into sterilized mason jars, leaving proper headspace.
- Process the jars in a boiling water bath for 15 minutes.
- Let the jars cool for at least 24 hours before storing them in a cool, dark place.
Notes
- Makes approximately 12 pints of salsa.
- One serving is 1/4 cup.
- Always check the seals on jars after cooling. If a jar doesn’t seal properly, refrigerate and use promptly.
Nutrition (Per Serving)
- Calories: 31
- Carbohydrates: 7g
- Protein: 1g
- Fat: 0.3g
- Sodium: 333mg
- Fiber: 2g
- Vitamin C: 15mg
