Description
I love homemade salsa. And it’s even better with homemade chips!
Ingredients
- FOR THE SALSA:
- 4 ears Fresh Corn, Shucked
- ¼ cups Lime Juice (for 1/4 Cup You’ll Need About 4 Limes)
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- ½ cups Loosely Packed Fresh Cilantro Leaves Chopped
- 2 Green Chili Peppers, Stem And Seeds Removed Then Minced (any Kind Will Do)
- 1 Red Bell Pepper, Stem And Seeds Removed, Chopped
- 1 pint Yellow Cherry Tomatoes, Chopped
- ¼ cups Finely Chopped Red Onion
- ½ teaspoons Minced Garlic
- 1 Tablespoon Olive Oil
- ¼ teaspoons Cayenne Pepper
- ½ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- FOR THE CHIPS:
- 10 whole Corn Tortillas Taco Size
- 1 cup Canola Oil, For Frying
- Salt To Taste
Preparation
For the salsa:
Heat a grill or grill pan to medium heat. Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove ears of corn from grill, set them on a plate and let them cool slightly. Use a sharp knife to cut the kernels off the cob. Place kernels in a medium bowl.
Add lime juice, black beans, cilantro, chili peppers, bell pepper, tomatoes, red onion, garlic, olive oil, and cayenne to the bowl with the corn. Toss well. Season with salt and pepper, and serve.
For the chips:
Stack the tortillas and cut the stack into 6 evenly sized triangles to create your chips.
In a large heavy skillet heat oil to 350 F. When oil is hot add the chips in small batches in a single layer and fry for about 2 minutes or until they start to color. Remove them from the oil using a spatula and set on a paper towel lined plate to drain. Sprinkle with salt. Repeat frying the rest.
Serve chips with salsa. Enjoy!
