Great salsa for dipping chips or for spreading on toasted crusty bread. This hearty salsa is delicious as a side to your favorite chicken, fish or seafood entrée. The heat can be moderated by adding
or subtracting chile pepper. Salsa combined black beans with diced Roma (plum) tomatoes, fresh lime juice, diced serrano chilies, extra-virgin olive oil, balsamic vinegar, sugar and minced fresh cilantro leaves. Salsa is chilled several
hours to allow flavors to blend. Can be served chilled, at room temperature or heated.
Ingredients -
2 (15 ounces each) cans Black Beans, drained
2 Roma Tomatoes, diced
Juice of 1 Fresh Lime
2 Serrano Chilies, diced
1/4 cup Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
1/2 teaspoon Sugar
2 tablespoons Cilantro, minced
Preparation:
1. In a large mixing bowl, combine the beans, tomatoes, lime juice, chilies, olive oil, vinegar, sugar and cilantro.
2. Mix well to combine.
3. Cover and chill for 2 hours before ready to serve.
Salsa Making Tips -
Fresh Lime Juice
No two limes are the same and the juice from any lime can range dramatically in taste from light and refreshing to very bitter. Always do a little taste test before adding citrus.
replace bitter limes with fresher ones, or cut down the lime juice and add a touch of water if the limes you have are a bit bitter.
Salsa Making Tips -
Roma Tomatoes
Roma tomatoes, or plum tomatoes as they are sometimes referred to, generally have very little juice. You can substitute with another tomato variety, just drain off excess tomato
juice. The lime juice, extra-virgin olive oil, and balsamic vinegar flavors and consistencies should shine through.
