[CH] Tomatillo Turtle Bean (black bean) Salsa

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Helen Gillis: "[CH] Corn n Poblano Fritters"
• Previous message: Allen Prunty: "[CH] Black Bean Chili"

Allen's Black Bean Chili prompted me to post this.  Usually I make and
freeze chili when the weather turns cold and will try his.  AlexS is a chili 
person too.

This is how I made it at OF for "Fresh From The Fields" contest entry:

    Tomatillo Turtle Bean Salsa

4 cups diced tomatillos
2 15 oz cans turtle (black) beans drained
1 12 oz can shoepeg corn drained
1 cup diced red onion
1 1/2 cups diced green Spanish Spice sweet peppers
7 diced hot peppers
3" celery from the broad end diced
7 chopped garlic cloves
2 tsp Szechuan style pepper blend (McCormick)
2 tsp cumin seed
1 tbs sea salt
1/3 cup ReaLemon juice
1/3 cup ReaLime juice
1/3 cup cider vinegar
1 scant tsp chopped cilantro

Dice tomatillos, peppers, onion, garlic and celery into 1/4" cubes and put
into colander.
Add the beans and corn
Let the liquid drain
Transfer to mixing bowl and add the remaining dry ingredients
Add lemon juice, lime juice and the vinegar
Mix well and let marinate

If at home I would have let marinate at least several hours in the fridge
before serving.  You can sub green bell for the Spanish Spice peppers.  At
OF I used 2 Bhut Jolokia, 1 Scotch Bonnet, 3 Red Savina and 1 unidentified
hot peppers and kept everything cold in an ice chest.  Very briefly heating
the cubed green peppers in a very hot dry iron frying pan brings out a lot
of flavor.  I would do it to the onions too except don't want to lose the
crunch in this fresh salsa.

• Next message: Helen Gillis: "[CH] Corn n Poblano Fritters"
• Previous message: Allen Prunty: "[CH] Black Bean Chili"