Monday, May 23, 2011

Recipe of the Month: Black Bean and Chipotle Salsa


4 cups ripe chopped tomatoes
1 16-oz. can of black beans, rinsed and well drained
1/2 cup fresh, frozen or canned sweet corn, well drained
2 cloves garlic
3 tablespoons chopped chipotles in adobo sauce
1 teaspoon fire-roasted jalapenos (optional)
1 cup chopped red onion
1/4 cup chopped cilantro
1 tablespoon chopped fresh parsley
3 to 4 tablespoons lime juice
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste


Heat the olive oil, add the corn, and salt to taste. Roast on medium high heat until corn starts crackling. NOTE: If using fresh corn, move onto step two and add the corn last.

Turn the heat down to medium low. Add the minced garlic and sauté just until aromatic, do not brown the garlic.

Add half the chopped tomatoes. Sauté a few minutes until the tomatoes have cooked down to half their volume, remove from heat.

Add the remaining ingredients. Season with salt and pepper.

Stir and cover. Let stand 30 minutes or refrigerate before serving.


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