Roasted Red Salsa

This salsa recipe is best made with fresh ingredients.

I prefer roasting the peppers and corn on an open flame, or wrapped in tin foil, whenever possible.

You will need:

1 red bell pepper

1 red onion, finely chopped

1 can (15 oz) red tomatoes, diced

2 corn on the cob

1-2 jalapenos, chopped

3-4 tomatoes, chopped

16 oz. bag of black beans

1/4 cup balsamic vinegar, or to taste

2 tablespoons olive oil, or to taste

3-4 cloves minced garlic

1 bunch finely chopped cilantro

Optional:

Avocado

Lime Juice

For nachos, add choice of grated cheese and taco flavored ground turkey.

If possible, the day prior, soak the black beans in a large, closed pot of water.

The next day, rinse the beans then recover with 3 cups of fresh water.

Bring to a boil over high heat.

Once boiling, reduce the heat and simmer, while covered, for 30 minutes. Skim off any foam with a spoon.

You can stir in the onion and simmer 30 minutes more, or you can save it to mix later for extra crunch.

Red Peppers and Corn

Roast the red peppers and corn (whole) in a pan on the stove over high heat.

You can use a light drizzle of olive oil in this step if you would like.

Separate the corn and set aside when you are done.

Slice the red peppers and add to a bowl with your olive oil.

Garlic

Remove layers of skin, break up the cloves and then crush or slice into a mince.

Add the mince to your bowl of roasted peppers and olive oil to marinate.

Corn

Vertically slice the corn from the cob and set aside.

Cilantro

Rinse the cilantro then to the desired length and set aside.

Onion

Finely shop the onion and set aside.

Jalapenos

Finely chop jalapenos and set aside.

Tomatoes

Chop up fresh tomatoes to desired size.

In a large mixing bowl, pour in the canned diced tomatoes first.

Next, add the roasted red pepper marinade, corn and black beans. Gently stir to mix.

Then, add the remaining veggies, balsamic vinegar and gently stir to mix once more.

Chill in the refrigerator (optional).

Serve with chips and enjoy!