Monday, October 11, 2010

Roasted Black Bean and Corn Salsa

2 Anaheim peppers
2 jalapeno peppers
2 Serrano peppers
3 cloves garlic
2 T kosher salt
6 Large tomatoes
1 can corn
1 can black beans
1-2 avocados
1 lime

De-seed peppers and roast on a grill or in large sauce pan until 50% brown/black. For spicier salsa, leave seeds in 1 or both jalapeno peppers. Garlic cloves should also be cooked with peppers. In a food processor mix peppers, garlic, and salt until finely chopped. Set 1 tomato aside. De-seed and cook remaining '[tomatoes until skin begins to peel. Chop tomatoes in food processor long enough for them to still be chunky. Add tomatoes to pepper mixture. Add salt to taste. Mix in 1 can of black beans and 1 can of corn. Dice avocado and squeeze lime juice over the top to keep them a bright green color. Dice the uncooked tomato and add to salsa. Gently stir avocado into salsa. If more spice is desired, an additional uncooked jalapeno can be chopped and added.

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