Description
A bright, flavorful salsa featuring black beans, corn, and peppers, perfect for preserving in jars for year‑round use.
Ingredients
Scale
- 2 cups chopped red onion
- 1 1/2 cups black beans, store-bought or home canned
- 1 cup finely chopped jalapenos, about 5 jalapenos
- 1 cup finely chopped bell pepper
- 1 cup whole kernel corn, frozen is okay too and no need to thaw
- 3/4 cup apple cider vinegar
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup lime juice
- 8 garlic cloves, minced
- 1 tablespoon salt, optional
- 1/2 teaspoon black pepper
Instructions
- Sterilize jars, lids, and bands in boiling water.
- Combine all ingredients in a large non‑reactive pot.
- Bring the mixture to a rolling boil, stirring occasionally.
- Reduce heat and simmer for 10 minutes to meld flavors.
- Using a ladle, fill hot jars, leaving 1/2 inch headspace.
- Wipe rims, place lids on, and secure bands.
- Process jars in a boiling water bath for 15 minutes.
- Remove jars and let cool undisturbed for 12 hours.
- Check seals; store sealed jars in a cool, dark place for up to 1 year.
Notes
Ensure jars are hot before filling. Adjust salt to taste. For altitudes above 1,000 ft, increase processing time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1/6 jar (about 1 cup)
- Calories: 120 kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: black bean salsa, corn salsa, canning, preservation, pantry staples, vegetarian