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 4medium sized tomatoes diced fine
1medium to large onion diced fine
3stalks celery diced fine
1green pepper/red pepper (optional)
1/4 cfresh lime juice or "real lime"
1 1/2 Tbspfresh cilantro chopped fine
3 to 4 slicejalopeno pepper fresh or from jar diced fine
dash(es)salt and pepper
·red pepper flakes or hot pepper powder to taste
How to Make Jose's Black Bean Salsa
- Drain and rinse well the Black Beans and Corn.
- Dice the Tomatoes,Onion, Celery and Green Pepper. Fine dice the size of corn kernel. Add to Beans and Corn and mix well.
- Add Lime Juice and finely chopped Cilantro, and again mix well. I use very little salt for this recipe.
- Place 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.
- As 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".
- Note: 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.
- Hint: 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.