Tuesday, June 4, 2013

Mexico In A Bowl

For someone living in San Diego, I have surprised myself by not posting many south of the border recipes. Today I had all the right ingredients to put together a fabulous salsa using a can of black beans that was pushed to the back of the pantry. Don't you feel just as happy when you find the perfect ingredients for a dish you weren't expecting to make?? This salsa has everything you expect in Mexican cuisine - roasted corn, black beans, mango, avocado - the whole nine yards. Hence, I call it 'Mexico In A Bowl'! Of all the salsas that I have ever made/tasted, this is by far my most favorite combination. The contrasting textures and flavors marry really well. My love for using sweet fruits in savory dishes is no secret to anyone. And wouldn't one love a zesty salsa with bits of mango bursting with sweet juices? Digging into a bowl of this was like taking a vacation to a tropical paradise.

I couldn't stop myself from taking one scoop after another of the salsa while husband was clicking pictures. He sure makes my food look good! This salsa bowl, exactly like the ones in Mexican restaurants, was a gift from my company for participating in the Salsa competition last month. Thinking back, I should've made this salsa for the competition to secure a spot..oh well. The look of this bowl makes me feel like I'm dining out =D.

Roasted Corn, Mango, And Black Bean Salsa

1 Corn on the cob - white or yellow
1 Ripe mango - chopped into small pieces
1 Cup cooked black beans
1 Small or 1/2 large avocado - chopped into small pieces
1/2 Small onion finely chopped
1 Small tomato finely chopped - take out the seeds
1 Whole chipotle in adobo sauce
Lots of chopped cilantro
Juice from 1 lime
Serrano hot sauce - to liking
Salt to taste

  • Roast corn on open flame until you get beautiful char marks. To separate the kernels, hold the stem of the corn in one hand and rest the tip on a cutting board (holding the corn at an angle). Now run the knife through the base of the kernels from top to bottom - away from you. 
  • Mix corn kernels, chopped mango, black beans, avocado, onion and tomato. 
  • Finely chop chipotle and add to the above. Sprinkle plenty of cilantro. 
  • Add juice from one lime, salt to taste and mix everything well. Taste the salsa and add some hot sauce if you would like. It tastes better on the milder side since it has so many sweet elements. You can add more of one or more of the ingredients - suit yourself!

Serving suggestion: 

  • The salsa is perfect with tortilla chips as an appetizer
  • I used it in hard shell tacos - All you need is sauteed red and green bell peppers (cut them in strips and saute in some oil on high flame. This will give them nice charring) and some queso. Add bell peppers to taco shells, add a big scoop of this salsa, and top it with some shredded cheese and more hot sauce if you want. The tacos were just perfect! Husband especially enjoyed them. 
  • You could make a nice burrito/burrito bowl with soft tortilla, Mexican rice, salsa, lettuce and sour cream if you like. 


RM said...

oooh Salsa.. My favorite! Looks delicious from your pics!

Snehal said...

Thanks, Rashmi. I don't know how popular Mexican cuisine is over there. .give this a try.

Anonymous said...

Came here from Nupur's blog. You have some very interesting recipes..will try this salsa soon.

Snehal said...

@Lakshmi: Thanks for stopping by my blog :). This salsa is perfect for a summer day. Give it a try.


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