20-25 Roma tomatoes
3 large garlic cloves
2 ears of corn
1 large lime
1/2 cup of dried black beans
1 Habanero pepper (finely chopped)
2 cayenne pepper (finely chopped)
1 Anaheim wax (or pepper of your choice-finely chopped)
1/4 tsp of each cumin, ground pepper and chili powder
1/2 tsp salt
small handful of basil and parsley or cilantro (finely chopped)
soak the black beans overnight to be prepared the following day (can also use canned)
cook black beans per instructions with water for about 45 mins or until done. (save the cooking water from the beans until the end).
peel and fire roast the 2 ears of corn on the grill and remove from the cob and set aside.
fire roast the tomatoes and garlic on the grill (we use a grill pan from bed bath and beyond).
Combine the tomatoes, garlic, cumin, ground pepper, chili powder and salt in a saucepan over medium heat to stew for approx. 1 hour.
pour tomato mixture into the blender and blend to your desired consistency. We blend it smooth since the corn and beans add most of the texture.
stew for an additional 20 mins.
At the end of the stewing,Enjoy with your favorite chips or over salad, chicken or other meal.