Do you SALSA?

Yesterday being Cinco de Mayo and all, I decided to celebrate by posting some great salsa recipes.  However, due to it being Monday and having to deal with unexpected little crises like Peekaboo throwing up IN MY SHOES, I wasn’t able to sit down to organize my thoughts into even a somewhat-coherent passage.

So, despite it being Seis de Mayo, let’s celebrate!  Mix up your favorite blend of margarita (alcoholic or not), grab a bag of chips, whip up one of these two super-easy, super-tasty salsas, and presto!  You’ve got your own little Mexican heritage party going on.

RECIPE FOR:  Corn & Black Bean Salsa

Yields:  3 to 3 1/2 cups

1 15-oz. can black beans, drained & rinsed

1 8-oz. can whole kernel corn

1/2 C chopped red bell pepper

1/2 C chopped fresh cilantro

8 green onions, chopped

3 T lime juice

2 T balsamic vinegar

1/2 tsp ground cumin

1/4 tsp salt

Combine all ingredients.  Let chill at least 30 minutes.  This recipe doubles easily and will keep for three days in the refrigerator.

RECIPE FOR: Salsa Pronto

Yields: 2 cups

1 14 1/2-oz. can Mexican-style Stewed Tomatoes (with jalapeno and cumin)

1/4 C finely chopped onion

2 T finely chopped fresh cilantro

2 tsp lemon juice

1 small clove garlic, minced

1/8 tsp Tabasco sauce, optional

 Place tomatoes in blender container.  Cover and process on low 2 seconds to chop tomatoes.  Combine with onion, cilantro, lemon juice, garlic and pepper sauce, if desired.  Serve with tortilla chips.

(I have made this with bottled minced onion, bottled dried cilantro, and bottled minced garlic, and it’s still good…but far better and fresher-tasting with the fresh onion, cilantro, and garlic.  Also, I’ve found that you can coarsely chop the onion and cilantro and blend a little longer with the tomato – about 10 seconds – to chop it all up easier)