This Labor Day Weekend provides the perfect opportunity to use which ever fresh tomatoes you’re still harvesting from your garden. I usually plant a variety of tomatoes so I have optimal continuous harvesting through the summer season. The best time of year to eat this Black Bean Salsa is when you have fresh Roma tomatoes from the garden; although, any fresh from the garden tomato will work. If you don’t have a garden then pick up some Romas at the store. My daughter and I make this salsa throughout the year and often use store bought tomatoes.
My sister, one of the best cooks ever, introduced me to this recipe years ago and I have since adapted it to my taste bud’s preferences. I like Roma tomatoes, Serrano peppers and lots of lime juice.
This Jalapeno Corer tool is one of my favorite kitchen gadgets. It works for any type of pepper and also cores the tops of tomatoes. My favorite use is for coring Jalapenos. Cut the tops offs and rotate the corer down inside the pepper to remove veins and seeds. This allows you to stuff the Jalapeno for baking, grilling or placing in a smoker. The Serranos above are small and need to be cut in half, then deveined and seeded one half at a time.
I ordered my Jalapeno Corer at Amazon.com. I also ordered the Jalapeno Roasting Rack for use in the oven, on the grill, or in a smoker.
Tex-Mex Black Bean Salsa
1 can black beans
1 can Shoe peg corn
1 bunch cilantro, minced
½ Bell pepper—any color, chopped
1 small or medium purple onion, to taste, chopped
4 cups Roma tomatoes, chopped
2 Serrano peppers seeded and deveined, minced
Juice of 2 medium limes
1 T. Canola oil
1 tsp. salt
1 tsp. garlic powder
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Drain and rinse beans and corn. Place in a large mixing bowl. Add cilantro, bell pepper, purple onion, Serrano peppers then mix in lime juice, Canola oil, salt and garlic powder. Add and mix chopped tomatoes. Serve immediately. Refrigerate left overs.
Serve with Restaurant style white corn tortilla chips or Tostidos Scoops.