Charred Corn and Black Bean Salsa
"This charred corn salsa came about when I wanted to make use of some leftover ingredients after making a Mexican dish the night before. Broiling a few of the ingredients up front and using fire-roasted tomatoes gives it a nice smoky flavor. The recipe as-is will yield a salsa on the spicier side of mild. Alter the spice level by increasing or decreasing chili powder to taste. Serve with chips or use in any recipe that calls for salsa."
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Ingredients25 m servings 88
Original recipe yields 8 servings
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place corn, sliced tomato, jalapeno pepper, garlic, and olive oil in a large bowl and toss to lightly coat. Spread oiled ingredients on a baking sheet.
- Broil in the preheated oven until vegetables begin to char, about 5 minutes. Remove from the oven and let cool slightly, about 5 minutes.
- Transfer charred ingredients to a food processor and add black beans, fire-roasted tomatoes, chili powder, cumin, salt, and lime juice; blend to desired consistency.
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- Cook's Note:
- I recommend a coarse chop in the food processor so that you have a slightly chunky salsa.
Per Serving: 88 calories; 1.8 15.1 4.3 0 506 Full nutrition
ReviewsRead all reviews 2
Added cilantro to the blender because we love it but other than that I made as written. The veggies are nowhere near charred at 5 minutes. I ended up broiling them on high for 15 minutes. This h...