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Sunday, June 10, 2012

Fresh Mango Pineapple Salsa with Black beans and Corn

























With fresh delicious Mango in season and my son home, and Costco having array of corn chips: black and avocado chips... I was inspired to make this salsa. Whenever I make salsa, I don't follow any recipe...I just use whatever I have in my pantry goes.
This recipe is pretty versatile, you can adjust the amount of ingredients and chop them to your desired consistency, chunky or smooth you decide....whatever your palate desires.
So here is how I made it this time...
Ingredients:


* 2 ripe mangoes (without visible fibers) chopped in to small cubes


* 1 20 oz can of crushed pineapple or tidbits or chopped fresh ripe pineapple if available


* 1 30 oz can of crushed tomatoes


* 1 can of black beans


* 1 can of yellow corn kernel


* 1 bunch of cilantro leaves chopped


* 1 red onion


* 1 yellow onion


* 1 green pepper


* 1 red pepper (I did not have it but would be very nice and colorful to use)


* 2 Fresh Jalapeno peppers (optional)


* 6 cloves of garlic


* 1/2 cup of pickled Jalapenos chopped(can adjust the amount)


* 1and 1/2 cup of vinegar from pickled Jalapenos or white vinegar


* Salt to taste


* 2 tables spoon of taco seasoning mix


* 2 tables spoon of roasted cumin powder


* 1 tables spoon of Spanish Paprika powder


* 1 tables spoon of cayenne pepper powder (optional or to desired taste)





Method:




* Chop peppers, garlic, onions and cilantro to desired consistency (I was lazy this time and I just chopped everything in the food processor, but you can chop them really fine with hands, but you have to like chunky consistency)


* Add the chopped items to crushed tomatoes and corn and beans.


* Add pineapple and mangoes, salt, all the spices, and vinegar.


* Mix well, until everything is well incorporated.


* Serve fresh with chips or as a topping of your favorite dish.


* Store in airtight jar in fridge.


* Would stay good for 3-4 weeks.




Enjoy :)

Recipe and Photographs by Surekha.

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