Making black bean corn cilantro salsa is actually step one to my three-step, complete Tex-Mex dinner. This recipe is easy to make and functions as a salsa for dipping chips as well as the base sauce for step two: chicken enchilada casserole. Today is just one of those “we want good tasting food but nothing too complex”: kinda days. If I really felt ambitious, I would have made my patented “Boot Stompin’ Kick Butt” Salsa. But I’m not. Maybe next time.
This version of salsa is reminiscent of my days stationed in Southern California. Back in the day, every restaurant used fresh ingredients, mostly those grown right there in California. They had a low carbon footprint before the term was cool.
This made about 6 cups, but the amount will vary based on how long you let this simmer.
1 can of crushed tomatoes (28 oz)
1 can of chopped green chiles (4.5 oz)
1 cup of corn kernels
1/2 cup of cooked black beans
2 fresh jalapeno peppers, seeded
4 sprigs of fresh cilantro
1 teaspoon of minced garlic
1 teaspoon of cumin
1 teaspoon of ground black pepper
Put the seeded jalapeno peppers into a food processor.
Add the leaves off of the cilantro sprigs, then pulse two or three times, just enough to chop everything up.
Add this, along with the other ingredients into a stock pot or large sauce pan.
Cover and simmer for an hour, stirring occasionally.
The longer you can simmer this salsa, the better it will taste. The best option is to let it cool, then refrigerate it until the next day. This will give the flavors time to bloom!
Hot or cold, it is ready for dipping with your favorite chips! Just make sure you save a good amount for the chicken enchilada casserole!