Salsa Recipes
Tepary Bean, Nopalitos, and Corn Salsa
Try this salsa over green corn tamales, cheese enchiladas,
or with calabacitas
(zucchini or summer squash cooked with chiles, onion,
garlic, tomatoes, and lime juice).
Of course, it's also wonderful with chips.
1 cup (or a 15-ounce can) cooked
tepary (or black) beans
1 small jar (6-ounce) nopalitos
1 can (10-ounce) corn, drained,
or about 2 ears of fresh corn cut from the cob
5 medium, ripe tomatoes, diced
1 small red onion, diced
2-3 cloves garlic, minced
2-6 fresh chilepequíns or chiletepíns,
finely minced (or to taste)
1 teaspoon blended chili powder
1/2 teaspoon cumin powder
1/3 cup fresh cilantro, minced
Juice of 3 small limes (or 1 large lemon)
Pinch of salt (optional)
In a large bowl, mix all ingredients together well
and refrigerate for an hour or so
(to let the flavors marry)
or serve immediately with hot corn tortillas or chips.
Variations:
Substitute black, pinto,
or Anasazi beans for the black beans.
Substitute diced raw or lightly steamed
zucchini or other summer squash for the nopalitos.
Diced fresh or rehydrated dried mangoes
(cut up dried mangoes with a pair of scissors
and soak in water for about 15 minutes)
make a very tasty addition to this salsa.
Substitute other varieties of chiles
according to availability and taste:
pasillas, chipotles, serranos,
or even the incendiary habanero.
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