It's so easy to make and is always a hit!!
One 11oz can of corn (I use Green Giant niblets)
One 15.5 oz can of black beans (I use Goya)
Six large tomatoes
One medium onion
3 peppers (I usually use a mixture of green and red)
One mango
One jalapeno pepper
One lime
1/4 cup cilantro, diced
Texas Pete Hot Sauce
One tsp. olive oil
Salt and pepper
Dice the tomatoes, onion, peppers and mango into small pieces and put in a large bowl. Do the same with the jalapeno. I usually take the ribs and seeds out because I don't like my salsa to be too hot. The more seeds - the hotter the salsa. Drain and rinse the cans of beans and corn, put into the bowl. Drizzle about 1/4 tsp of olive oil into the bowl and stir. Roll your lime on the counter a few times. This helps burst some of the segments inside the lime so you get more juice. Cut the lime in half and squeeze both halves into the salsa. Put about three drops of hot sauce in and stir the mixture well. Add your cilantro, mix well. Salt and pepper generously. All your ingredients need salt for their flavors to come out so be generous. But remember - it's easier to add than to take away. Taste the salsa between each salting. Allow the salsa to sit for at least an hour in the fridge. If you can prepare it the day before eating it, even better. Make sure to taste it before serving again to see if it needs to be salted and peppered.
Eat it on tortilla chips, on a taco salad or any other way you would eat salsa lol!
Any questions?? Just comment below!
Enjoy!
xoxo
Kerry
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