Wow, I have extra peppers and corn from my field trip today to the farmers market. So what can I make with it? I decided to score the internet as I love to do and see what others are making with these two things. And guess what I found? SALSA. Who doesn’t love a good salsa. And I am not talking about that watered down tomato sauce kind you find in cheap Mexican restaurants. I’m talking fresh and flavorful.
I found this at Surely Kitchen’s website and decided to change it up a bit. Mainly the heat and cilantro. I love salsa, but come on, when I eat salsa I need heat. Now of course for those of you who don’t you can merely leave out the heat. Now that I have a big bowl of salsa chilling in the refrigerator, I can make other goodies for the NASCAR race today.
- 1 can black beans, drained and rinsed
- 1 can small red kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chiles (or with zesty jalapeños)
- 2 Serrano (or jalapeños) peppers, seeds removed and diced
- 1/2 teaspoon cilantro
- 2-3 cloves garlic
- 1 bell pepper (any color) diced
- ½ small onion or 1 small shallot
- 1 teaspoon red pepper flakes
- 1 dash liquid smoke
- 1 red bell pepper, seeded and chopped
- 1 tablespoon minced garlic
- 1/4 cup lime juice
- 1 avocado – peeled, pitted, and diced
- 1/4 c Italian dressing
Add all the ingredients to a bowl and mix to combine. That’s it. Refrigerate until ready to eat.
i love the idea of adding avocado; it must help cool the palate from all the spicy-ness