Archive for the ‘black beans’ Tag
If you follow this blog you already know I love all forms of salsa and make many versions of my own. One of my favorites has always been Roasted Corn & Black Bean made with varying degrees of heat. I love getting feedback on what I make especially from my son-in-law who loves salsa.
I made a batch a few months back and for the first time he made a request for the next batch. He said it was delicious and hot but it needed more corn and more beans. Many people feel that putting beans in a salsa is just wrong. It may be wrong but I do it anyway because it tastes so damn good. Yesterday was once again salsa day with many more beans and a lot more roasted corn.
I first collect the canning lids and rims and the jars and heat them up in a hot water bath.
If you decide to try this be sure to wear a thick pair of kitchen gloves to save yourself a lot of pain from the hot peppers. Plain latex gloves are too thin unless you double them up. Add your ingredients into the pot and cook for approximately 15 minutes and then it’s time to fill the jars and return them to the water bath.
Looks good and tastes even better.
After a nice boiling hot bath for fifteen minutes they’re removed from the pot and allowed to cool for a few hours. I always recommend waiting at least a week or two before eating. It’s been my experience that over time the salsa gets a little hotter and a little thicker. Then it’s corn chips (Yellow) all around the table for a sensational Mexican pig-out. Top it off with everyone’s favorite beer or wine and you’re good to go.
MY MOUTH’S WATERING AND BURNING AT THE SAME TIME
I LOVE IT!
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Now that the rain has finally stopped I might be able to get out the house for a few hours. The last week minus two days has been pretty damn wet. Last night at 2am I took a peek out the rear window and surprise surprise, there was three feet of water in the back yard. The runoff from the surrounding hills became so heavy there was nowhere else for it to go. Fortunately the yard drains very quickly and once the rain stopped the flood disappeared.
‘The Beginning’
With all the rain keeping us inside I decided to take care of another cooking chore while I had the chance. I spent a good part of the day yesterday making salsa. My normal salsa recipe makes 10 quarts or 20 pints but I decided to increase it by fifty percent. I purchased the necessary ingredients, returned home and got to work. It took longer for me to dice the peppers, onions, and tomatoes than it did to complete the entire batch. Three hours later the kitchen looked like a tomato bomb had exploded but the end result was well worth the effort. I finished the batch with 13 quarts and 8 pints of some killer Roasted Corn & Black Bean salsa.
I changed the recipe a bit and added more habaneros, less jalapeños, and a healthy heaping tablespoon of cayenne pepper. I call this batch my Commando salsa. As your eating it, it slowly creeps up behind you when your not paying attention and blows the top of your head off. It has an immediate hit of habanero to jolt you a little and then the jalapeños lessen the burn somewhat. Just when the heat is subsiding from those jalapeño’s the cayenne kicks in at the back of your throat and nails you hard. With that mixture of peppers the more you eat the hotter it gets but man it’s a wonderful pain.
‘The End Result’
As of this morning it’s been canned, labeled and placed on the shelf. There should be more than enough to keep us salsa happy for this entire winter. I’ve worked my winter cooking list down to just two remaining items. I need to make a huge batch of chili and some hot pickle relish. Once those are complete I’ll pretty much be done with the garden for this year. I should be able to start removing some plants and begin the cleanup in two or three weeks.
Fall is fast approaching and I can’t wait.
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