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Saturday, August 24, 2013

Cooking with Banshee: Corn Salsa

Not sure if this recipe is more aptly called salsa or pico de gallo.  I just call it delicious.  If you enjoyed the popular Banshee Guacamole, then you will definitely enjoy its partner, corn salsa.  Of course, I did not invent this concept, but I but this specific blend of ingredients is my own creation.

6 roma tomatoes (seeded and diced)
1 small red onion (diced)
2 jalapeƱo peppers (stemmed, seeded and diced)
2 habanero peppers (stemmed, seeded and minced)
1/2 cup of cilantro (chopped)
1/2 cup black beans (rinsed)
1/2 cup corn
1 Tbs kosher salt
1 tsp black pepper
1 Tbs lime juice
1 tsp lemon juice

Combine all the ingredients in a large bowl and combine well.  Cover and refrigerate for an hour before serving.

As listed, the recipe has a little kick.  But not too hot.  Appropriate for most people and their guests.  You can easily adjust the heat by changing the number and type of peppers.  Also, changing the salt content changes the heat.  More salt makes a hotter salsa.  Really, all the ingredients are negotiable.  That's the beauty of salsa.

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