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!