Mexican is one of my favorite cuisines. Obviously I love flavor, and with Mexican, I get flavor and heat. Even better.
I’ve been meaning to attempt my own salsa for a while now, and I finally collected the ingredients this week. Of course, I’ve been thinking about it for so long that I had too many ideas.
So, I made two.
black bean and corn salsa
- 1 15 oz can black beans
- 1 c corn kernels
- 1 15 oz can diced tomatoes with juice
- 1/2 c onion, chopped
- 1/2 c sweet peppers, chopped
- 1 green chili, deseeded and minced
- 1 T cumin
Sauté onion in olive oil until soft. Add peppers, sauté 2 minutes. Add cumin, toss to coat. Add black beans, corn, tomatoes and juice, and chili. Simmer about 10 minutes, until tomato juice has been absorbed.
mango and jicama salsa
- 1.5 c jicama, diced into 1/4″ cubes
- 1 mango, diced into 1/4″ cubes
- 1/3 c fresh cilantro, chopped
Combine all ingredients. That’s it! 🙂
On the plate with a side of avocado. I believe my sister’s exact words were, “This is so good; I don’t want to eat it.”
I’m going to have some avocado mousse for dessert, which means I’ll have eaten an entire avocado today. What? Fat? What’s that again?
What’s your favorite Mexican dish?