In honor of Cinco de Mayo (or as we called it in college - Cinco de Drinko) I am making salsa!
Pour yourself a shot of tequila or grab a Corona and let's get started.
What you need:
1 lb can of peeled tomatoes
1 lb fresh tomatoes
2 jalapeno peppers
1/2 red onion
4 corn cobs
1/2 can black beans
1/2 can black eyed peas
Cilantro to taste, chopped
1 tsp of lime juice or fresh limes
Dash garlic powder
Dash of cumin
Dash of oregano
Dash of liquid smoke (if you aren't using BBQ to cook veggies on)
This dish is best made on a BBQ - I am making mine on our Traeger smoker. But, if you don't have access to a BBQ (or your run out briquettes), you can probably heat the veggies just fine in your broiler.
You will see in pictures I am using a grill basket. They work great, but if you don't have one, you can use aluminum foil doubled over for a surface to place your veggies.
First thing is first, let's get chopping!
Oh, wait, I forgot, first thing is to preheat your grill or broiler to high
Alright, now let's get chopping!
Chop your tomatoes and half onion
I chop the onion fine and the tomatoes chunky ... but that's just me ... chop as you prefer to eat
Put the tomatoes, onions, and drained can of tomatoes in your grill basket or aluminum foil "boat"
Chop cilantro and place onto of tomatoes and onions
Chop jalapenos in half, seed (or leave seeds in for a spicier salsa)
Husk corn
Drain beans
Put half cans of black beans and black eyed beans in saucepan on stove
Cook on low just enough to tenderize the beans
Take a shot of tequila or pull of your Corona - you will need your stamina!
Carry all the the above out to your grill
Place the corn and jalapenos directly on the grill
Place the grill basket or aluminum foil "boat" on the grill
Let it cook for 10 minutes, then check, turn or stir as needed
Wait another 10 minutes, repeat
If jalapenos start to burn on the skin, turn or remove from heat early, they may not take as long to cook as the rest of the veggies
I went another 10 minutes, but depending on your grill you may need to go more or less time
Once veggies are removed from the grill, let them cool until they are bearable to touch
Chop jalapenos finely
Use a sharp knife down the side of your corn to cut the kernels off
Chunk up or mash the canned whole tomatoes (if needed)
Add lime juice, cumin, oregano, and garlic powder
Add liquid smoke *only if you aren't cooking the veggies on a BBQ or smoker
Stir to mix well
Place in the refrigerator for at least an hour before eating
Salsa will keep for 4 or 5 days in airtight container, or it cans great
