ingredients
- ½ red onion
- 2 large tomatoes (or the equivalent of smaller tomatoes. roma tomatoes work well for example.)
- 2 ripe avocados
- 1 - 2 limes
- 1 - 3 jalapeños depending on spice desire (1 will make mild/medium)
- 1 - 3 canned chipotle peppers (optional, and also in place of jalapeños for slightly sweeter spice. 1 pepper, when not combined with jalapeños, will make mild)
- 2 cobs of corn
- 1 mango (optional - creates a sweetness in the salsa)
- 1 small can black beans (optional. doesn’t add much in the way of flavor, but adds protein)
- cilantro (really depends on how much you like, start small and if you forgot to pick it up, not really a game breaker)
preparation
- boil corn, cool, and cut from cob
- in a medium size mixing bowl, add ¼ cup water and the juice of one line. segments that fall into the water from the lime add great flavor. use your own digression if you’d like a second lime. or add later once you’ve tasted the result.
- cut 1 - 3 chipotle peppers into small pieces and add to bowl
- dice 1 - 3 jalapeños and add to bowl
- stir and set aside
- dice tomatoes, avocados, red onion, cilantro and mango. add each to bowl as diced, mixing upon adding each ingredient.
- drain black beans and add to mixture
- add corn (typically i perform last to allow to cool as much as possible)
- serve immediately or chill and serve within 24 hours. longer and the avocado will brown.
- i never add salt of pepper, as the ingredients stand on their own. salt lovers may disagree.
serving suggestions:
- just salsa and chips. good with scoops or hint of lime chips especially
- my kids will eat it simply as a snack in a bowl without anything else
- topping on tacos
- bake or grill fish or chicken
- flour tortillas
- sour cream
- fresh spinach
- shredded cheese
