Wednesday, September 19, 2012

Fresh Summer Salsa

I've been wanting to try my own salsa for a while now. And because this week my farmers market was an endless walk of beautiful (inexpensive) peppers and tomatoes, I had no excuse not to. The recipe I came up with makes quite a lot - we ended up eating it with chips, on tacos, and even on salads. You could even jar some up and give it to a friend! It's delicious and tastes so fresh. (That said, use the freshest produce you can!)

Here's what I came up with:

1 can (15 oz.) garbanzo beans
1 cup yellow corn
1 medium avocado (not too ripe - mine was a tad under-ripe), chopped**
4 - 5 aruba sweet peppers (combination red, yellow, and orange), chopped
  • You can use bell peppers instead -  I used aruba peppers because they were dirt cheap and overflowing from my local farmers market :)
1 green bell pepper, chopped
1 jalapeno, diced
4 roma tomatoes, chopped
2 cloves garlic, pressed
4 T cilantro
1 lime (for juice)
black pepper
olive oil

**If you don't have an avocado that's a bit under-ripe, or if that just doesn't sound good to you, I'd leave out the avocado unless you're going to eat it right away. Ripe avocado browns quickly.

Drain garbanzo beans and place in medium bowl. Squeeze lime juice over beans.
Press garlic into beans, and add about 1/2 tsp. black pepper. Stir well.
Stir in corn and avocado.
Place bowl (uncovered) in refrigerator.
Chop the peppers and tomatoes. Be careful with that jalapeno ;)

Now put everything together!
Remove bean mixture from fridge.
Place 1/2 bean mixture in large bowl, followed by 1/2 pepper mixture, 2 T cilantro, and sprinkling of black pepper.
Mix gently with hands, just until incorporated.
Repeat the process (in the same bowl) for the rest.
Finally, drizzle with olive oil and mix one last time.
Buen apetito!