Black Bean Chipotle Salsa


  • 4 cups ripe chopped tomatoes.

  • 1 16-oz can of black beans.

  • 1/2 cup fresh or frozen yellow corn.

  • 2 cloves garlic.

  • 3 tablespoons chopped chipotles in sause (which contains the mixture of tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. )

  • 1 tsp fire-roasted canned jalapenos or fresh minced jalapenos.

  • 1/4 cup chopped red onion.
  • 1/4 cup chopped cilantro.
  • 1 tbsp lime juice.
  • 2 tsp tequila.
  • 1 tsp extra virgin olive oil.
  • salt.


  • Heat the olive oil, add the minced garlic and fry for 10 seconds.
  • Add half the chopped tomatoes, and some salt. Fry for a few minutes until they have cooked down to half their volume.
  • If using frozen corn, add at this stage, and switch off the flame. The corn will thaw in the tomato mixture.
  • Let the mixture cool.
  • Meanwhile, drain and rinse the black beans under running water in a sieve. Drain it well.
  • Add it to the tomato mixture along with the rest of the ingredients.
  • Stir and cover. let it sit for about 15 minutes for the flavours to blend.


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