A deliciously tangy and slightly sweet salsa, with as little or as much spice as you like. This rivals the best store bought salsas I've found. Pioneer Woman's Restaurant Style Salsa made with Rotel tomatoes is the best homemade salsa recipe I've ever tried- so I used the same canned tomatoes as the base here.
1 10-ouncecan Rotel diced tomatoeswith green chiles
2tablespoonsminced onion
2teaspoonsred wine vinegar
1 1/2teaspoonssugar
3/4teaspoonsea salt
3/4teaspooncumin
1/4cup black beansrinsed
1/4cuproasted cornabout half an ear of corn, or use frozen
1tablespooncilantrofinely chopped
1-2teaspoonsjalapenominced (more or less, depending on desired heat)
Instructions
Add ½ the can of tomatoes to a blender, and add minced onion, vinegar, sea salt, cumin, and sugar. Blend until the onion and tomatoes form more of a tomato sauce.
Add blended tomatoes and onions to a bowl, and add black beans, corn, and cilantro.
Taste the heat to decide how much jalapeno to add. Remember that the heat of fresh jalapenos will intensify after the oils have been released, so salsa is always hotter the 2nd day than when it's first made. The green chiles in the tomatoes add a bit of a kick, so if you want a mild salsa, you might not need to add any jalapeno.