The addition of black beans to this salsa recipe makes it a little hardier and filling, and it adds protein to the dish. Serve with tortillas.
Course Side Dish
Author Robin Follette
11cupstomatoespeeled and chopped, about 10 pounds
2red or white onionschopped
2cupsapple cider vinegar
1/4 to 1/2cupsugar
1/4 cuplemon juice
1/2 cuplime juice
1cupwhole kernal cornoptional
Peel the tomatoes by dropping them into boiling water long enough for the skins to start cracking, about 30 seconds. Move them to ice water to stop the cooking process and make them cool enough to handle.
Dice the tomatoes and set them aside to drain about an hour.
Mix all ingredients together in a large bowl. Serve immediately or keep in the refrigerator until you're ready to eat.
If you look closely you'll notice the lack of cilantro. I don't care for it so I set some aside without it and will add it to the rest later on. I prefer Italian seasoning.
If you leave out the black beans you may can this salsa recipe. Follow up-to-date directions and instructions for safety.
Cooking with Chef Robin, On The Fire, Big Wild Radio.