roasted tomato, corn & black bean salsa

roasted slasa/feature

When you make your first batch of salsa with the freshest of ingredients, store-bought will just seem downright wrong! And when you lay the ingredients out on a baking pan and give it a minute or 2, or 3 or 4 under the broiler – you’ll be making it for the neighbours! Whether you start with fresh tomatoes (and only use fresh, if they are!) or canned – this is first base in salsa making. What you do from there is completely up to you – which is what usually happens when we find ourselves on first base!

salsa/roasted corn, onions, peppers

The only rule, if there even is one, is the ingredients should be relatively the same size. Dice the big stuff – tomatoes, onions, peppers, avocado, pineapple, mango, apple; chop the smaller stuff – garlic, olives, grape tomatoes, cilantro, parsley, scallions; and toss in the stuff that’s ready to go – corn, peas, beans, lentils, capers, raisins – the ingredient list, (regardless of size), is pretty much endless. It’s all endless – what’s in it to where you use it – could there be a better way to get your 5-10 a day? I’ve turned salsa into dinner – add some diced chicken or baby shrimp, serve it with pita bread or crostini and winner, winner salsa dinner! Your kids will think you’ve lost your mind, (mine know I have) and to quote Mark Twain – of all the things I’ve lost, I miss my mind the most!

click here to jump down to the roasted corn & black bean salsa recipe

salsa/roasted black beans

1. Crack the black beans, drain & rinse, put them in a large bowl and set aside.

salsa/roasted

2. Put the frozen corn in a colander to defrost and drain – rinse the jalapeños, if using.

salsa/roasted peppers

3. Prep the peppers & tomatoes and place under the broiler.

salsa/roasted corn, onions, peppers

4. Get the corn, onions & jalapeños ready to follow.

salsa/roasted peppers/tomatoes

5. Peppers & tomatoes are nice and roasty toasty – allow to cool before peeling the peppers.

salsa/roasted corn, onions. peppers

6. The next pan is done when the corn looks like summer!

salsa roasted peppers cooling

7. Again, allow the peppers to cool before peeling.

salsa roasted/peeled peppers

8. They cooled, I peeled.

salsa roasted chopped peppers

9. And chopped.

salsa roasted/in bowl

10. And put all the roasted elements in the bowl with the black beans.

salsa roasted/lime

11. Get the lime zested and juiced.

salsa roasted lime cilantro

12. And add it over the salsa mixture along with a swirl of olive oil and salt to taste. Chop up a little cilantro if you want to go there.

 

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