Recipe Serves 6
3 medium tomatoes [local is best],
1 medium vildalia onion [preferred]
1 small jalapeno pepper
1 large green pepper
8 oz can of black beans, rinsed
8 oz can of mixed yellow and shoepeg corn, rinsed
Two limes
1 tsp minced garlic
1/2 tsp Jamaican jerk spice
3 Tbsp fresh cilantro
1 tsp sugar
sea salt and black pepper to taste
Dice by hand all fresh vegetables to bite size where a good mix will fit on a chip.
Add rinsed beans and corn. Mix in chopped cilantro and minced garlic. Sprinkle in sugar.
Cut limes in 1/2 after rolling with your hand and then squeeze into your salsa. Add sea salt and back pepper to taste.
Toss, toss, toss… then taste, taste, taste.
There is a splendid burst of flavor when balancing heat with sweetness so don’t be afraid to try these other additions like mangos, melons, pineapple and even diced English cukes.
Thu, Sep 4, 2008
Entertaining, Veggie Only!