Tis the season to make salsa!
Mid to late summer, with its ripe, bountiful harvest, is the best time to make salsa. Whether it’s your own garden, your neighbor’s generosity or an adventurous trip to local farmer’s market, you may have found yourself inundated with fresh, vibrant tomatoes, peppers and onions. This time of year, many people have easy access (often in excess) to tasty, juicy and crunchy fresh produce.
My hubby and I always joke about the ironically few things we have in common. Star-crossed love for homemade salsa is one of those rare things we can agree on. We’ve experimented with and perfected several beloved salsa recipes, often choosing which one to prepare based on what we have on hand.
Two of my favorite ingredients are chipotle peppers – I adore their smoky flavor – and black beans – I crave that creamy texture! This spectacular salsa creation is the perfect fix to satisfy your hankering for something fresh and delicious. I hope you enjoy this salsa recipe as much as I do!
- 5 cups finely chopped tomatoes
- 1-2 green peppers
- 1-2 thumb-sized chipotle peppers in adobo sauce (only use half to reduce spiciness)
- 1 large or 2 small red onions
- 2 cloves garlic
- 1 bunch cilantro
- 1 small lime
- 1 tablespoon cumin
- 1 tablespoon Spanish smoked paprika
- ½ teaspoon ground chipotle chile pepper (more or less for smokin’ hot-factor)
- ½ teaspoon white pepper
- ½ teaspoon fresh crushed black pepper
- ½ teaspoon sea salt
- 1 can black beans, rinsed
- 1 can sweet corn, drained (optional)
- Start by washing all produce.
- Core and quarter approximately 8 to 12 tomatoes. Place tomato quarters in a large food processor and chop until they reach a thick, chunky texture. You can strain off some of the juice if your mixture seems watery. Pour tomatoes in a serving or storage container and set aside.
- Prepare green peppers by slicing down the center, removing the stems and white pith, then slice into medium-sized sections approximately 1 inch square. Place pepper pieces in food processor and chop until pieces are small but not watery. Add to the tomato base.
- Peel and quarter the onion(s), removing the core. Prep the cilantro by removing the leaves by hand or by cutting them off with a scissors or knife. Peel the garlic cloves and cut in half. Use 1-2 thumb-sized chipotle peppers (from a can of chipotle peppers marinated in adobo sauce) and cut into quarter inch slices. Start with only 1/2 a chipotle pepper if you are sensitive to spicy flavors.
- Place the chipotle pepper(s), onion, cilantro and garlic in the food processor and chop until fine but not watery. Add this mixture to the tomatoes and green peppers.
- Juice a lime and add the juice to the salsa mixture. Measure out spices and other seasonings, adding them to the salsa as well. Use a whisk and mix well to ensure the spices are evenly dispersed.
- Rinse one can of black beans and gently stir into salsa. You can also add a drained can of sweet corn if desired.
- Celebrate and enjoy the salsa perfection!!
- The chipotle peppers in adobo sauce come in a can that will contain many more peppers than you need for this recipe. You can freeze the remaining chipotle peppers in small serving sizes of 2-3 peppers for future use.
Oh this looks yummmmm….I am hungry as is 7:30 and I haven’t had any dinner yet, lol!
Thanks for the recipe and for your sweet comment.
FABBY