Black Bean and Corn Salsa
I came across a form of this, what they called “spicy”, recipe years ago and had to give it a try. It turned out, whoever’s recipe it was, had hyper-active heat sensors on their taste buds. There just wasn’t any heat. The concept was there though, so I tweaked it. This still isn’t really hot, so most anyone can enjoy it, but there’s also enough heat to please those who like it hot. If you have people over who really don’t do spicy food, just eliminate the heat mixture. If you’ve got a heat loving crowd coming over, double up on the heat mixture. This recipe is easily customized. The ingredient list on this one is longer than the instructions too (I love those kinds of recipes!) It also gives me the excuse to get out my molcajete and use it. I think I have this exact one here (it’s really a mortar and pestle, but growing up in Arizona I always thought they were just called “molcajetes”. I was nearly an adult before I realized there was a difference.)
*as always. whenever possible use fresh, organic, and local.
This stuff is easy!
Drain and rinse the black beans. Juice about 3 limes for the 1/3 Cup (I love the convenience of this lime juicer.) Combine all the ingredient from the salsa recipe except the tomatoes in a large bowl. Salt and pepper to taste.
Put the vinegar in to the molcajete. Add the minced jalapenos (with seeds and veins.) Pay special attention to trying to grind the jalapeno seeds as this helps to release some of those oils in the seed itself. Mash the jalapeno in to the vinegar.
This is also why using a molcajete is so fun, you can really get in there with some force and feel like you’re being destructive…anything with pounding, smashing, grinding food by hand (well, without a motor at least)…it’s a little primal.
Add the garlic, spices, and hot sauce, and continue to smash together.
You’ll end up with a finely chopped salsa looking mix.
Once the heat mix is nice and combined take a taste test of it. If it needs a little more hot sauce, by all means, feel free.
If you can make the heat mixture a head of time and let it sit in it’s own juices for a few hours, that flavor will develop even further, but this is not required. If adding the heat mix, add it to the base now and stir it all together. Cover and chill in refrigerator for at least 2 hours. Stir in tomatoes just before serving.
*Note – in my opinion, there’s no such thing as “too much cilantro” so use the 1/2 Cup as a guide.
*Note – If you’re sensitive to peppers, or are prone to cutting peppers then touching your face, you might want to wear some rubber gloves while preparing the jalapenos.
This is excellent on organic tortilla chips. You can also use it as a burrito filling by itself. If you want to be a carnivore add some shredded chicken or I imagine carnitas, or a shredded beef (barbacoa style maybe)) would be awesome as well, but haven’t tried the carnitas or barbacoa yet.