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Big Daddy's Black Bean Salsa

Salsas are always a big hit, and this is no exception.  I made a double recipe to take on a three day camping trip with my son and my brother, and not a bite made it home.   Adjust the heat by changing the amount of hot sauce used.

2 16-oz cans   black beans, drained and rinsed
2 small cans green chiles, chopped
1 small   sweet onion, preferably Vadalia, minced
2 large Anchos (dried Poblano chiles)
1 medium red bell pepper, roasted, peeled, seeded and chopped
1 medium tomato, chopped
2 tablespoons cider vinegar
cup olive oil
3 cloves garlic, pressed or minced
1 tablespoon Mexican oregano
1 tablespoon   dried, crushed chipotle
1 tablespoon   hot sauce such as Tabasco or Louisiana Hot Sauce
1 tablespoon   Worcestershire sauce
1 tablespoon   cumin
1 teaspoon black pepper
  lime, juiced

Remove the seeds and stem from the Ancho chiles.  Put the chiles into a small saucepan and cover with water.  Bring to a boil, reduce heat and simmer for 15 minutes.  When done remove from heat, cover and set aside for an additional 15 minutes.

Put the beans, green chiles, onion, bell pepper, and tomato in a mixing bowl and toss to mix.

When the Anchos are ready place them in a blender along with the remaining ingredients except the oil and lime juice  and whir until pureed.  Add the oil in a slow steady stream.  Once the vinaigrette is mixed add it to the salsa and mix well.  Sprinkle the lime juice over the salsa and place in fridge for at least 4 hours and preferably overnight.

 

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