 |
| Black Bean and Corn Salsa with Homemade Tortilla Chips |
3 ears of corn (in husk)
1 can of black beans (drained and rinsed)
1 small red onion, diced
2 tbsp minced garlic
2 tbsp minced garlic
3-4 green onion, chopped
3 jalapeno peppers (can use other peppers), diced
3-4 nice sized tomatoes, diced
cilantro (fresh or dried), finely chopped
basil (fresh or dried), chopped or chiffonade
salt and pepper, to taste
1-2 tbsp olive oil (optional)
bell pepper, chopped (optional)
Chiffonade is a method of taking leafy greens (the basil in this case) and finely cut up. Stack and roll the leafs as you would a cigar and cut into thin slices. Click here for a quick video tutorial.
Blanching is a quick cook and cool method used in vegetables and fruit. Take the tomatoes and lightly score the bottom with an X. In a boiling pot of water drop the tomatoes in until u see the skin peeling away. carefully remove from the water and place them in a bowl of ice water. Once cool enough to handle peel away skin and dice the tomato. Click here for a quick video tutorial.
The easiest way to cook your corn in the husk, just throw it in the own. After you've washed it off of course. I usually turn my oven to 350 degrees and leave it in the till I smell the husk burning. No you house will not burn down but your corn will be extremely juicy and the husk will hold in the flavor. after you remove it from the oven allow it to cool and just cut it off the cob into the bowl you will be using for the salsa. Make a extra one to enjoy for yourself as well :-)
Add all the ingredients in a large bowl and stir it together. Add the salt and pepper to taste and store in the refrigerator at least an hour before serving (if you don't end up eating it as you finish).
Try baking your own chips and serving at your next party. I'll include that recipe down below in the tips.
Have fun and a message if you love/hated this recipe. I'd love to hear your feedback.
TIPS:
Chiffonade is a method of taking leafy greens (the basil in this case) and finely cut up. Stack and roll the leafs as you would a cigar and cut into thin slices. Click here for a quick video tutorial.
Blanching is a quick cook and cool method used in vegetables and fruit. Take the tomatoes and lightly score the bottom with an X. In a boiling pot of water drop the tomatoes in until u see the skin peeling away. carefully remove from the water and place them in a bowl of ice water. Once cool enough to handle peel away skin and dice the tomato. Click here for a quick video tutorial.
The easiest way to cook your corn in the husk, just throw it in the own. After you've washed it off of course. I usually turn my oven to 350 degrees and leave it in the till I smell the husk burning. No you house will not burn down but your corn will be extremely juicy and the husk will hold in the flavor. after you remove it from the oven allow it to cool and just cut it off the cob into the bowl you will be using for the salsa. Make a extra one to enjoy for yourself as well :-)
Add all the ingredients in a large bowl and stir it together. Add the salt and pepper to taste and store in the refrigerator at least an hour before serving (if you don't end up eating it as you finish).
Try baking your own chips and serving at your next party. I'll include that recipe down below in the tips.
Have fun and a message if you love/hated this recipe. I'd love to hear your feedback.
TIPS:
- Always remember the heat from peppers is in the seeds. So the less seeds the less heat.
- You can make this completely with tomatoes/corn if you like maybe just add more tomatoes/corn
- I love red onions but any onion will do just fine
- Bake your own chips. It's easy. Just take some tortilla shells and brush with oil or butter and cut into quarters. Sprinkle with cumin, if you have it, and salt before putting in oven. Place in a preheated oven of 350 for 7min turn the pan and bake an additional 5min. Chips are best when served warm.
No comments:
Post a Comment