Crab, Grilled Corn and Black Bean Salsa

10m
Prep Time

40-45m
Cook Time

50m
Ready In

"This is my friends recipe; and I love it - but, I am sure you can find the base recipe all over the web. Now, he pressure cans this to sell in his store; but, he also makes this and serves it fresh in small batches. One note ... it is only good for 2-3 days in the fridge - but ... it never lasts that long. This is one of his best selling salsas; and by far, my favorite. Serve this with a mix of tortilla chips."

Original is 6-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (236.7 g)
Calories 314.8
Total Fat - 3.7 g
Saturated Fat - 0.7 g
Cholesterol - 9.5 mg
Sodium - 2519.1 mg
Total Carbohydrate - 54.1 g
Dietary Fiber - 13.4 g
Sugars - 5.3 g
Protein - 18.9 g
Calcium - 122.6 mg
Iron - 4.5 mg
Vitamin C - 31.3 mg
Thiamin - 0.7 mg

Step 1

Base Vegetables ... Add the olive oil to pot, and bring to medium heat. Add the onions, garlic, green peppers, jalapeno, and saute for 1 minute; then, reduce to medium low, and let the vegetables sweat until tender. A good 3-4 minutes - you do not want them to brown.

Step 2

Tomatoes ... Increase the heat to medium; and add, the fresh tomatoes, cumin, epazote, chili flakes, and 1/2 of the salt and pepper. Cook 2 minutes to combine all the ingredients. Then, add the tomato paste and sauce, and cook at least 20 minutes until the fresh tomatoes have pretty much broken down.

Step 3

Corn ... I like to grill the corn first; it isn't necessary, but it really does make a difference. You can use a grill pan or an outdoor grill. Simply grill until some of the kernels are lightly toasted; and, the corn is tender. It should take about 15 minutes. You can also roast the corn in the husks on the grill, or in the oven; or, simply boil the corn. You can even use frozen corn (thawed); but, the grilled corn does taste so much better. Use your favorite method. Once the corn is done, cool; and cut off the cobs.

Step 4

Beans and Corn ... Then, add the corn, black beans, and season again with salt and pepper. Add the vinegar and cook another 5 minutes.

Step 5

Finish ... Remove the salsa from the heat, and cool completely. Finally, add the crab, mix gently, then store in mason or tupperware containers; and, it will last 2-3 days in the fridge. Serve for a party with a mix of tortilla chips. I prefer blue crab; but, any crab will work just fine. I have even used a 'canned' crab too. Just make sure to buy a quality lump crab.

Step 6

One friend freezes this; and says it is fine. I haven't tried it; but, I can't really see any reason why I can't be frozen. I may add the crab after if has thawed. I just haven't tried that. I always make a batch for a party and it's gone.