Jose's Black Bean Salsa
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- 2 can(s)
- black beans 15 oz. ea. drained and rinsed
- 1 can(s)
- whole kernel white corn or shoepeg corn 15 oz.
- 2 to 4
- medium sized tomatoes diced fine
- medium to large onion diced fine
- stalks celery diced fine
- green pepper/red pepper (optional)
- 1/4 c
- fresh lime juice or "real lime"
- 1 1/2 Tbsp
- fresh cilantro chopped fine
- 3 to 4 slice
- jalopeno pepper fresh or from jar diced fine
- salt and pepper
- red pepper flakes or hot pepper powder to taste
- nacho chips
1Drain and rinse well the Black Beans and Corn.
2Dice the Tomatoes,Onion, Celery and Green Pepper. Fine dice the size of corn kernel. Add to Beans and Corn and mix well.
3Add Lime Juice and finely chopped Cilantro, and again mix well. I use very little salt for this recipe.
4Place in pint jars and refrigerate. Improves after 4 or 5 days in fridge. The "Heat" will also intensify with age. Will keep for week or two in fridge. A Great Summertime Treat. Or Anytime.
5As with all my "Hot" dishes, Chili, etc. I prepare them so a 5 year old can eat them. When ready to serve I heat it up just as hot as the crew dares, desires or can stand. I myself at times like it "Hot" and at other times like it with just a "Hint of Heat".
6Note: I make my own Hot Pepper powder by drying and then grinding to powder in the Coffee Grinder, 7 or 8 different varieties of hot peppers or chilies, or as many as I can grow or find. It makes for an "Inferno" of heat, I share with friends. I often cut with 50% to 70% Paprika to tame it down. So that my coffee doesn't blister me the next morning I purge the coffee grinder with salt or sugar and it is ready for coffee again.
7Hint: After years of buying fresh Cilantro and having much of it spoil and turn black in the fridge, I now mince fine and loosely put it into quart Zip Lock bags and freeze. Keeps perfectly and when I want Cilantro I have it.