Tomatoes, Red Onions, Garlic, Cilantro, Corn, Black Beans, Chipotle Peppers.
|First we prepared the corn and roasted it Friday night. |
Start by soaking your corn cobs in salt water for about 30 minutes.
|Joseph built a pretty cool fire.|
We burnt a lot of wood so we had enough coals to roast the corn.
|Next, spread out the coals and place the corn on them. |
If you have enough coals bury the cobs.
We turned our corn about every 10 minutes for 30 minutes or so.
|12 cobs roasted to perfection!|
Our fire and backyard never smelled so good.
We covered the corn and prepared it for Salsa the following day.
|Friday night we chopped and salted our tomatoes!|
|We did not peel our tomatoes! |
The skin has the most flavor and we cook the salsa so much that
the skins turn into a paste and pretty much cook down anyway
|Joseph cut the corn off the cob while I put everything else through the food processor.|
|Cooked and ready to be bottled.|
|Sunday we were dying to try the salsa but we couldn't just eat it with some chips!|
|Joseph whipped up fresh flour tortillas for us |
while I cooked ground pork and other fun stuff for burritos!
|These tortillas were fantastic!|
About 20 pounds of tomatoes give or take a few pounds
1 head of garlic
1 large red onion
half a bundle of cilantro
2 14oz cans of black beans
6 ears of corn, roasted
5 chipotle chilis in adobo sauce
1/4 cup lime juice
2 teaspoons of cracked black pepper
No need to add salt because the tomatoes were salted the night before, however if you feel you need more salt throw some in.
*These amounts were based off of taste, if you like your salsa with heat or spice add a bit more chipotle or black pepper.
Bring salsa to a boil then simmer for about 30 minutes. Add salsa to quart jars and water bath for 20 to 25 minutes, pint jars should process for 15 minutes.
*Make sure to adjust water bath time based on your altitude. Because of the multiple veggies pressure canning would be a great option for preserving this recipe, especially if you're not planning eating this right away.