It doesn’t feel like a true family gathering, or a complete menu to me, without a little salsa. For a change of pace, here’s an exciting and equally delicious roasted corn salsa. This recipe makes about 5 C worth (with the beans), which is guaranteed NOT to go to waste… trust me!
1 jalapeño or hot pepper of choice *for a mild salsa, remove seeds..for hotter, keep seeds
1-2 roasted red bell peppers, either fresh or jarred (sliced into large flat surfaces so you can lay them skin side up on a baking sheet, or do them diced)
2.5 C frozen corn
1/4 C lime juice, (about 2 limes)
1.5 C (or 1 15oz can) cooked black beans, drained and rinsed *optional for added hearty-ness
1/2 C loosely packed fresh cilantro, leaves, coarsely chopped
1/4 C roasted red onion, finely chopped
1/2 tsp garlic, minced
1 TBSP olive oil
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
- Preheat oven to broil. Roast peppers (jalapeños and red bell, if using fresh), and cook until skin is black all over, about 10 minutes for jalapeño and 10 to 15 minutes for red pepper. Remove from oven and turn heat down to 400°F. Place roasted peppers in a bowl and cover tightly with plastic wrap; let stand about 10 minutes. Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds (for mild, keep seeds for hot). Mince jalapeño, and transfer to a large bowl. Cut red pepper into 1/4-inch pieces, add to jalapeño, and set aside.
- Place corn, unpeeled whole garlic cloves, and sliced onion in oven and roast until tender, about 15 minutes. Remove from oven, and let cool slightly. Peel and mince the garlic. Dice the red onion and add all roasted veg to peppers.
- Add lime juice, black beans, cilantro, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper, and serve.