Saturday, March 10, 2012

Mamacita Spicy Corn Salsa

Gypsy Slow Down


Somewhere along the way I discovered that I like themes. I like themes like black and white (our wedding), autumn and pumpkins, salsa music and sangria, and recently, fiestas. I don't mean like, hang up colorful streamers and a pinata, fiesta (however, that would be really fun). Just having people over and cooking Mexican food, playing Spanish music and making margaritas. Maybe wearing a sombrero. No, I didn't (or did I?). We had some friends over last week to have a bonfire and even though I watch the weather every single morning, I convinced everyone that it wasn't going to rain. It did anyway and so at the last minute I decided we would have a taco bar. Taco's are really easy entertaining food; mix up the main fillings, set out all kinds of toppings, chips, salsas and let everyone make their own taco. And of course, margaritas. For a lot of friends, making a pitcher of margaritas is a good idea but for just a few a little drink bar works. I like my glass rimmed with salt. Even though I always end up with a mouthful of salt the first sip and then just drink from that spot for the rest of the time to avoid the rest of the salt.



Gypsy Slow Down



I made a vegetarian black bean and chick-pea taco for those who observe no-meat Fridays for lent and for others, like myself, who love black bean and chick-pea tacos. Spicy with jalapenos and kicky with lime and salsa, it's the best way to have a taco. And to top it off with Spicy Corn Salsa is so good.




Gypsy Slow Down


To make the black bean and chick-pea taco filling, you saute one diced onion in a little olive oil until it's golden. Add a few cloves of crushed garlic and saute until fragrant. Add 3 or 4 tablespoons diced jalapenos (I used the kind from a jar) more or less depending how spicy you like it. Add 1 roasted red pepper, diced and 1 cup corn and saute for about a minute. Add 2 cans black beans and 1 can chick-peas, rinsed. Add 3 or more cups salsa and 1/4 cup chopped cilantro. Let simmer for about 10 minutes. Add the juice from 1 lime and stir in right before serving. 



Gypsy Slow Down


I love this corn salsa. I think I could eat it with a spoon. I think I did eat it with a spoon the day after. It's spicy and then sweet with the corn. And if it happened to be summer, I can only imagine how much better it would be with fresh corn. I made this a while ago using this recipe but to turn it into more of a salsa I added some ingredients so here is my modified recipe. Saute one small onion in 4 tablespoons butter until soft. Add 2 tablespoons diced jalapenos and 1 roasted red pepper, diced. Add about 2 cups corn and saute until corn is golden and almost burned, about 15 minutes on medium. Stir often and scrape the flavorful bits from the bottom of the pan. Season with salt and pepper. I serve this warm but it was good the next day too, cold.

Hasta la vista.


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