Sweet Garden Salsa! Perfect snack or appetizer and nothing can compare to homemade!
It's snack attach time! As I have mentioned, here comes salsa recipes!
Let me start by saying if you love spicy then wait till next week I have a SUPEP hot one coming but if you love the sweet - snack wayyy to much - and don't realize how much of it you already ate- kind of salsa ... then keep reading! 😉
A few things you should know:
Lots of textures from tomatoes, beans and corn
Mostly garden fresh!
Make a double batch 😉
Guys, I'm a salsa/chip dip fanatic! And every year since I met Nick and we started gardening I watch those tomatoes and peppers waiting patiently (not something I'm good at) for them to be ready for salsa!
Then of course we get to making it and I realize how much I forget about the amount of work that goes into homemade... But of course after one bite you totally forget all that cause your tastes buds are the happiest things ever! Nothing compares!
We always gotta make a sweet and spicy kind cause I'm honestly more of a sweet salsa girl, don't get me wrong I love the spicy but after 2 bites and my throat is burning I'm ready for the sweet stuff! Nick and my mom on the other hand they'll eat that spicy all day long lol!
So I really hope you can look past how long this takes to make because trust me! You will totally thank me once you try a bite ... Or 20 😉
Stay tuned for hot and spicy salsa coming soon!
SWEET Garden Salsa -Vegan -Gluten Free
SWEET Garden Salsa -Vegan -Gluten Free
- Prep Time: 60 mins
- Cook Time: 40 mins
- Total Time: 1 hour 40 mins
- Category: Salsa
- 1 ¾ cup red cherry tomatoes (about 24 tomatoes)
- 2 ¾ cup yellow sweet cherry tomatoes (about 38 tomatoes)
- 2 giant Marconi peppers
- 1 cow horn pepper
- 2 cloves garlic
- ½ white onion
- 13.5 oz black beans (rinsed)
- 11 oz can corn (I used a mix white and yellow) + 12 the liquid from the can
- ½ juice from 1 lime
- 2 tbsp sugar
- Salt / Pepper to taste (for me about ½ teaspoon of each)
- First prep your tomatoes by washing them and scoring the bottom of each one with an X
- Next step is to have a pan of boiling water to blanch the tomatoes in and a bowl of cold water
- To blanch the tomatoes dump them into the boiling water for about 10-15 seconds NO LONGER (see notes below) and then immediately strain and pour into a bowl of COLD water!
- Next you will want to peal all the skins off the tomatoes and squeeze the seeds out leaving you with only the meat of the tomato (most of the seeds is good enough not necessary to get every single seed out)
- Next toss them into the food processor and pulse a couple times to break them up and then dump them into a pot and set aside
- Take all your peppers and grill them until the skin gets loose (about 10-15 min for me)
- Peal the skin off the peppers and chop up really small and add them to the pot with the tomatoes!
- Chose your onion, and garlic and add to the pot
- Add your rinsed black beans, corn + ½ the liquid from the can, sugar, salt, pepper, and lime juice!
- Turn pot on medium heat and cook stirring frequently for about 40 minutes (until most of the liquid is absorbed)
- Let cool and place in a mason jar for up to 1 opened or 2 weeks un-opened
- Makes about 24-30 oz. of salsa
Notes: I would suggest doing a test of 3 about 3 tomatoes first to make sure you don't over cook them, it is literally about 10 seconds in the boiling water drain and dump in cold water immediately ... If you cook them too long the skin will not peal off, it will be mushy and the meat of the tomatoes will fall off leaving you with just the seedy center! Not what you want because you will be using the meat of the tomato! So either do small batches and scoop out with a slotted spoon or be sure you have your timing right!
Under cooking is better than over cooking, undercooking just means the skin will be a little more difficult to peal but at least it will be useable!