Salsa

In response to a very nice post about corn salsa, I had to make a little salsa myself. This is more or less the exact opposite of the Reverend’s version. While his is a study in healthy minimalism, mine is fairly heavy and probably not great for you. It’s on the heavy side because it is based around black beans.

Now, I hate to brag, but I am something of an expert on beans. I can tell you that beans are most definitely not created equal. While black beans can preserve well, they are not my favorite frijole. That honor falls upon the Anasazi. A close second is the old family standby of pintos. It is not mere concidence that I know so much about beans. It would be exagerating to say I had beans with every meal growing up, but we did have them once a day. It’s just what poor people in that corner of Colorado do.

For more information on beans, go here.

All that to say, I would have preferred a different bean.

Here is the recipe:

Ingredients

• Three slices of bacon
• Four roma tomatoes
• One half green bell pepper
• One whole chilaca pepper
• Some onion
• Three cloves of garlic
• Half pound of cooked black beans
• One lime
• Sage
• Oregano
• Salt

Process

Over a hot grill (preferably with a smoke pan full of wet wood chips) roast two tomatoes and all peppers. The skin of the peppers will grow waxy and bubble as they roast. I like a little bit of charring. While they roast, cook the bacon very crisp. Once the bacon is cooked, remove it and saute sliced garlic and onion in the grease. Remove the vegetables from the grill. Remove the skin from the peppers (easier if you wrap them in a cold, wet paper towel for a minute). Chop the all the vegetables, including the raw tomatoes coarsely. Dump them in the pan with the onion and garlic. Add beans and bacon. Use a pinch of sage and a pinch of oregano and salt to taste. Squeeze in the juice of the lime. Stir.

Serve hot or cold as a topping or dip. This amount will easily feed four people.  Picture forthcoming.