First up, my take on a Southwestern Black Bean Salsa!
1 can diced tomatoes, well drained
1 cup whole kernel corn (from a can, from frozen, or better yet - grilled on the cob and then cut off!)
1 cup canned black beans, drained and rinsed
1/4 cup chopped red onion
juice of a lime
1 tbsp olive oil
1/4 cup chopped cilantro
4 chipotle peppers in adobo sauce, chopped fine
1 large jalepeno, seeded and ribs removed, chopped fine
1/4 tsp sea salt
|Can be found in the ethnic aisle of Superstore! |
Freeze unused peppers and sauce and use for a chili another time.
Mix all ingredients in a medium bowl. Cover. Chill for at least 30 minutes and serve with tortilla chips!
Todd hates black beans, but said he loves this salsa and will now eat black beans if presented in this format ;)
The other fun thing I made for the Mari Party is a batch of Cocoa Chile Truffle Brownies. I stumbled upon this recipe while looking for something to do with the bottle of Cocoa Chile Blend powder that has been staring at me from my spice cupboard for the last year! These brownies are awesome, they have a very subtle spicy after-taste - should be a nice finale to a Mexican Feast.
|Sweet AND caliente!|
Have a great weekend everyone!