Prep 10 mins
Cook 0 mins
Yesterday was my turn to bring snacks to my Cuban salsa class -- the dance that is. After scanning dozens of recipes, I couldn't find what I wanted so I created this one. After watching my classmates tip the bowl, I decided it was worth posting. While the ingredients are familiar, the ratio of tomatoes, beans and corn is quite different from the dozens already here. So easy, its a crowd pleaser.
- In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime juice, cumin and cilantro, beans and corn.
- Refrigerate at least an hour and adjust seasonings to taste.
- Serve with chips or vegetables or whatever pleases you.
Very good salsa. I found that it improved a lot over time. Seemed to peak around the 3rd day in the fridge. Still thought it needed a little something, so I added some salt, pepper and a little chipotle seasoning. Overall an extremely good base.
Fresh, healthy, and easy. This is a great recipe that I make often now and usually double. I use fresh tomatoes instead of the canned, add lots of cilantro just because I like it, and almost double the corn.
I agree with someone's post that the flavor peaks around day 3. For those who are sensitive to spicy foods, you may want to reserve the jalapeño seeds and add to taste in the end...although I don't find this salsa particularly spicy.
I scoop it out with tortilla chips or arrange a plate of tortilla chips and shredded cheese pop it into the oven to melt and then pour the salsa over it. Easy.
Thanks very much for sharing.
I've made this quite a few times and now my kids are requesting it for our Christmas Eve 'Mexican Nibbles Feast' so I thought I should do a review! Needless to say, this is well-loved by my family and it couldn't be easier. The basic recipe is delicious as it is but you can adjust the heat and seasonings easily, according to your taste. Love it! Thanks Toni :)