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Fresh Garden Salsa

Fresh Garden Salsa

12 ripe plum tomatoes
1 can black beans, rinsed and drained well
2-4 jalapeno peppers, roasted, seeded, and diced
1/2 c fresh cilantro, chopped
1/3 c red onion, minced
3 cloves garlic, minced
2/3 c fresh corn kernels, cut off cob (If fresh corn is not available, use uncooked, frozen corn. Canned corn is too soggy to use in this recipe)
3 green onions, chopped
2 ripe avocadoes, peeled and diced
2/3 c jicama, peeled and diced
1/4 c canola or saffron oil
1 t sugar
1/2 t salt
1 large fresh lime, squeezed

Place peppers in a heavy skillet and char skins until blackened. Place peppers in a paper bag and close the top of the bag to let the peppers steam for 10 minutes. Remove peppers from the bag. Peel off as much of the charred skin as possible but don't worry if any is still left. Seed peppers and mince finely. Put in a large bowl. Cut tomatoes lengthwise and squeeze gently over a bowl to release the seeds. Dice seeded tomatoes and add to the peppers.

Combine the rest of the ingredients to the bowl. Gently toss well to mix ingredients. Let ingredients stand at room temperature for 20 minutes. Drain off excess liquid. Toss again gently. Serve immediately. This is best served the day it is made. If not using withing a few hours, cover with plastic wrap and refrigerate. Serve with tortilla chips or over quesadillas, fajitas or as a garnish for enchiladas.

Recipe by Miko Ryan


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