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Devil's Black Bean Salsa With Spicy Tortilla Chips
Ingredients
- 3 Tbsp. extra virgin olive oil plus more Kernels from 2 ears fresh corn
- 1 x orange bell pepper
- 1 can black beans - (15 1/2 ounce) rinsed, liquid removed
- 1 x mango peeled, pitted, and cut into 1/4" dice
- 1 x warm red pepper seeded, deribbed, and finely diced
- 1/2 x red onion finely diced Juice of 2 limes - (5 tbspns)
- 1 tsp coarse salt
- 1/4 c. extra virgin olive oil
- 1 tsp chili pwdr
- 1 pch cayenne pepper
- 12 sm flour tortillas
- 1 1/2 tsp coarse salt
Directions
- Preheat oven to 450 degrees. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast till kernels begin to brown, about 10 min. Set aside to cold.
- Place bell pepper on gas burner; roast till charred on all sides. Transfer to bowl; cover with plastic wrap. When cold, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.
- Add in corn, beans, the diced mango, warm red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving. (
- Makes about 5 c.)
- Meanwhile, make the Spicy Tortilla Chips: Preheat oven to 350 degrees. Combine the oil, chili pwdr, and cayenne pepper in a small bowl. Brush each tortilla with the oil mix and stack on top of one another to lightly oil the backside. Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake till crisp and golden, 8 to 10 min. Serve salsa with chips.
- This recipe yields 8 servings.
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