Wednesday, April 22, 2009

Too hot to cook.

I know it sounds wimpy. It's only been hot for 3 days. But, oy! When there isn't any AC at home it's HOT!

So last night I didn't feel like lighting up the stove - or the grill for that matter. Lucky for me, Don bought some home-made tamales from our friend Yessi, up in Napa. So I whipped up an easy Black Bean Salsa to eat with it. And we just nuked the tamales to heat them up.

The salsa is really quick and easy. Here's the recipe.

BLACK BEAN SALSA
1 can black beans, drained and rinsed
2 tomatoes diced
1/4 - 1/2 red onion diced fine (depends on how big the onion is)
1 1/2 cups of frozen corn
1 chipotle or poblano pepper roasted and chopped up or,
1 chipotle pepper in adobo sauce
1/4 chopped cilantro (optional)
3 T olive oil
2 capfuls of cider vinegar
2 t cumin or southwest seasoning
juice of 1 lime

Mix it all up and eat! Want it spicier? Add a jalapeno. Don't want to chop tomatoes or onion? Buy some pre-made pico de gallo and use that (that's what I did!) Want to give it a smokey flavor? Trader Joe's sells roasted corn in the frozen veggie section. Go figure.

There are no rules with this recipe. Add what you like, delete what you don't like. I've added avocado before. I didn't have any cilantro yesterday. It tasted just fine without it.

To roast the pepper put it in the toaster oven set at 400*. Roast until the skin blisters. Take out and put in a brown paper bag or foil for a few minutes. The skin will peel right off. Cut off the end. Take out the seeds and dice about the size of a corn kernel.

That's it.

Of course, like last night's dinner, this would go great with a margarita. Or a nice, cold, iced tea with lemon.

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~Kris

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