Black Bean and Corn Salsa

by Lindsey Scarber

Makes 1 gallon.  

8 med   tomatoes, finely diced

4 cans   tomato sauce 8 oz, OR 1 quart jar

1 bunch   cilantro, finely chopped

2 cups   cold water

3-4 cans   mild diced green chilies 7 oz, OR 3 cups

1-3 med   onions, finely diced (I start with 1 onion, if it's really strong, it might be all I need)

1/4  - 1/2 cup   lime juice, lemon juice, or white vinegar (I like fresh lime juice)

2 Tbsp   garlic powder

2 Tbsp   salt

2 Tbsp   sugar

1-2 Tbsp   crushed red pepper, OR 1-2 tsp cayenne pepper (a little spice to keep the kids out)

1 can black beans 14.5 oz, drained and rinsed

1 can corn 14.5 oz, drained

Combine all ingredients in a large plastic or glass mixing bowl, not metal. Using a metal mixing bowl starts a chemical reaction with the acids, the citrus juices/vinegar.

When the salsa tastes good, transfer it to glass quart jars. You can use plastic containers if you don't mind your container smelling like salsa for months after.

Let it sit in the fridge to allow the flavors to blend.  Sometimes is tastes better the day after. Serve with corn chips.  Lasts 2-3 weeks refrigerated.

This recipe is yummy with or without the black beans and corn.  However, they do add healthy protein and make it last a longer in a happy tummy.