homemade corn and black bean salsa

How To Make homemade corn and black bean salsa

• 1

  Char poblanos and chiles over open flame, either on your grill or a gas stove top burner until skins are black. Place them in a plastic bag and set aside.
• 2

  Blanch and shock tomatoes. Peel tomatoes and squeeze out seeds and juice, strain juice and save for later. Chop tomato meat and put in 2 qt. saucepan. Add strained juice back to tomatoes. Add zest and juice of lime to tomatoes. Boil over medium high heat for 7 to 10 minutes. Remove from heat.
• 3

  Melt butter in skillet. Add onions, corn and garlic. Sauté about 5 minutes until onion is translucent and corn loses raw taste. Add beans and cook another 1-2 minutes.
• 4

  Remove peppers and chiles from bag. Peel off charred peelings and remove stems and seeds. Chop and add to corn mixture.
• 
  5

  Mix corn and bean mixture with tomatoes and add cilantro. Stir in tomato paste. Add salt and pepper to taste. Heat through to blend flavors. Cool completely before serving.
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