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Monday, July 23, 2012

Fire Roasted Corn and Black Bean Salsa

Those of you that follow me on Facebook know that we had a TON of tomatoes from our garden this weekend. To make good use of them, we made an AWESOME salsa that I want to share with you. It's a bit spicy so if you prefer a more mild salsa, you may want to cut down on the peppers a bit! :)












Ingredients:

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)

To prepare:
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.
Put blended tomato mixture back in the pan and add the chopped peppers, corn, beans and lime zest.
stew for an additional 20 mins.
At the end of the stewing, add the juice of the lime, basil, parsley and ½ cup of the cooking water from beans.
Enjoy with your favorite chips or over salad, chicken or other meal.






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