Black Bean And Habanero Salsa Recipes

SPICY MANGO HABANERO SALSA WITH BLACK BEANS

Steps:

• Chop mangoes into small cubes, using the instructions in the post above as a guide, and place them into a medium-sized mixing bowl.
• Add cumin, chili powder, salt, and pepper to the chopped mango. Stir and allow the salt to extract the mango's juices while you prepare the rest of the ingredients.
• Carefully open the can of black beans, drain it, and rinse it until the water runs clear. Add them to the mango bowl.
• Finely chop, mince, and dice the rest of the ingredients, adding them to the bowl as well. The finer you dice, the more it'll look and feel like a blended salsa.The larger you dice, the more it'll look and feel like a chunky pico de gallo.
• Juice the lime over the bowl and mix to combine everything.
• Allow the salsa to sit in the refrigerator for at least 15 minutes before serving so the flavors can mix together. Serve with tortilla chips or spooned on top of grilled chicken, fish, or steak.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

GRILLED CORN AND BLACK BEAN SALSA

Steps:

• Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
• To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.

BLACK BEAN AND HABANERO SALSA

Steps:

• Finely chop the onion and add to a large bowl, or the container you will be storing the salsa in. Add half the lime juice to the onions. Rough chop the tomatoes and add to the bowl. Very finely chop the habaneros and add to the bowl. Remove the seeds for less heat. Add salt to taste. Add black beans. *Optional* Cut the avocados into chunks roughly the size of the tomatoes and add to the bowl or add the corn. Add the other half of the lime juice and stir. Refrigerate or serve immediately.

JEFF'S FRESH BLACK BEAN SALSA

Steps:

• In a large bowl, mix together the diced onion, juice of 2 limes, and kosher salt. Let stand at room temperature for 10 to 20 minutes (this will soften the bite of the onion).
• In a large pot with a steamer insert add about 2 inches of water. Add the corn and steam until just cooked through, about 5 to 8 minutes. Then shock the corn in cold water until cool to the touch. With a paring knife, carefully shave off the niblets onto a cutting board. A good way to do this is to slice off about 1/2-inch of the end of the corn cob. Hold the cob upright with the flat end on the board and shave with knife tip pointed downward at 4 o'clock. Don't cut into the cob. Tweeze and pick through the kernels with fingers, pulling out wayward strands of corn silk. While nothing beats fresh corn for this recipe (and this is a lot easier than it sounds) a close second is a good quality frozen corn. NEVER USE CANNED CORN!
• Pour the tomatoes into a colander over the sink, and with your hands squeeze out the liquid without overly squishing them. Loosely chop the tomatoes into 1/2-inch chunks.
• Toss the corn, tomatoes, black beans, green pepper, cilantro, cumin, and habanero into the bowl with the marinated onions. Taste and add more lime juice, salt, cumin, hot pepper or even more cilantro, if needed.

BLACK BEAN & SHOEPEG SALSA

Steps:

• mix all ingredients in a large bowl.
• Serve with your favorite tortilla chips.

BLACK BEAN MANGO SALSA

Steps:

• Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

HABANERO SALSA

Steps:

• NOTE: Remove seeds from peppers and the sauce will be a little hot. Leave seed and it should be pretty firey.
• Finely chop and combine all fresh ingredients except garlic. Press garlic into mixture. Add salt, pepper, oregano and tomato sauce. Mix well. This can be pulsed in the food processor if you want a smoother texture.