This a great salsa for a crowd or a long weekend away. every single time I make it, someone asks me for the recipe. It makes a big batch, but it keeps very well in the fridge. Try it on everything – eggs, fajitas, burgers or alone with chips!
1 purple onion
1 red bell pepper
1 green bell pepper
1 yelow bell pepper
10-15 roma tomatoes
4 jalapeno peppers, seeded
4 ears of fresh corn, cut from the cob – or – 1 can of whole kernel corn, drained
1 can black beans, drained and rinsed
1 bunch of cilantro, chopped,
2 tablespoons ground cumin
1/4 cup olive oil
1/2 cup fresh squeezed lime juice
Chop all the veggies into small uniform sizes. I have tried using a food processor, but the result just isn’t the same. Hand dicing works best. Make sure you seed the jalapenos unless you like your salsa hot! Mix all of the veggies in a large bowl and add the cilantro, cumin, olive oil and lime juice. As as much or little salt as your taste desires. Chill in the fridge for 1 hour and serve!