10 Roma tomatoes
1 orange bell pepper
1-15 oz. can black beans, drained and rinsed well
1-11 oz. can yellow corn kernels, drained and rinsed
1 small to medium red onion
3 large or 6 small cloves of fresh garlic
1/2 cup packed fresh cilantro, chopped
1 medium lime
1 teaspoon ground cumin
1/2 teaspoon sea salt
1-2 jalapenos (optional)
My family is addicted to this salsa. The key is to use the freshest and most colorful veggies available.
Gather your utensils: A good cutting board, a sharp knife, and a large glass bowl.
Core, seed, and finely dice the tomatoes and bell pepper. (Seeding the tomatoes may seem tedious, but it makes a world of difference in the texture of the salsa. Also, a small, uniform dice makes it easier to scoop up with chips.)
Add these to the bowl along with the beans and corn kernels.
Finely dice the red onion. Mince (or press) the garlic. Add these, along with the cilantro, to the bowl.
Roll the lime on a countertop while applying firm pressure. This will help to extract more juice. Cut the lime in half and squeeze the juice from both halves into the bowl. Add the cumin and salt.
If desired, finely mince the jalapeno peppers (discard the seeds if you want less heat) and add to the bowl. Stir gently with a wooden spoon and let it stand for a few minutes to allow the flavor to develop.
This will keep in the fridge for a day or two, but if your family is anything like mine, it won't last that long.
This is obviously good served with tortilla chips but I also like to use it to top vegan chicken patties. Or, if you're really feeling wacky, you might buy a pre made frozen pizza crust, spread with some taco sauce, top with this salsa and some vegan cheddar and bake for a delicious Mexican style pizza.