Spicy Summer Salsa

This recipe is also from one of my favorite resources,  ‘Colorado Collage’.  I followed this recipe as it is written with some modifications as I made this when tomatoes were not quite sweet and juicy enough in early summer.

Can’t be more simple.  Throw all your ingredients into a bowl.   Season with salt and pepper, cover and chill to allow flavors to blend.  

This was my presentation for Friday evening cocktails with my husband, served with margaritas.  Perfection on a hot summer night.

Scoop up some of this goodness on a crisp, slightly salty tortilla chip……Yummmmmmmm.

For the tomatoes, I sliced them in half, scooped out the seeds and pulp inside, coated with some olive oil, salt, and pepper and roasted them for approx 20-25 min. at a 450 deg oven until a nice char shows on the skin.  Then I let them cool, chopped them into a small dice and added them right before serving.  Do not add if you are chilling the salsa before serving as they will get mushy and mealy.  But if serving right away add them to the pot with the spices and herbs and, VOILA, it is ready to serve.   

If you are going to use garden tomatoes that are in season, just dice them small and add to the salsa, no roasting required.

Spicy Summer Salsa

August 11, 2018

Servings: 4-6 cups

Difficulty: easy

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delicious with in season ingredients for a last minute hit at a cookout or drinks with friends

By: maura

Ingredients

• 16 oz. black beans, cooked (I used canned)
• 16 oz. fresh or frozen corn kernels, cooked
• 1/2 c. chopped fresh cilantro
• 1/4 c. chopped green onion
• 1/4 c. chopped red onion
• 1/3 c. fresh lime juice
• 3 TBSP. vegetable oil
• 1 TBSP. ground cumin
• 1/2 c. chopped ripe tomatoes, drained
• salt and freshly ground black pepper to taste

Directions

• Step 1 Put all ingredients into a bowl. Toss, cover, and chill for 2 hrs. Add tomatoes right before serving. Serve with tortilla chips or pita. Can be served as a side with any fish, chicken, or other protein. Also would make great addition to quesadillas.