Jose's Black Bean Salsa
- 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
How to Make Jose's Black Bean Salsa
- 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.