I’m visiting my parents’ house, over in Texas. So what is there to eat but TEX-MEX?!?!?! Nothing, so far as I’m concerned.
Ever since I was a toddler, I’ve been dipping chips in salsa. I think it’s pretty much the greatest thing you could eat. When left to my own devices, chips & salsa is a meal maybe once twice a week. So naturally, I had to learn to make my own salsa.
At first, I thought making salsa be a hassle. But if you just make a batch & store it, it’ll last you a while, and you have total control over how it tastes, so you’re always happy with it. Lately, I’ve taken to making black bean salsa (being vegetarian, with a mom who loves telling me that it’s impossible to get enough protein if you’re vegetarian, I’m always on the look out for proof that that’s wrong — black bean salsa is an easy, vegan, crowd pleaser!). Here’s how it’s done:
Ingredients: can be whatever you like. Mostly beans.
I suggest diced onion, minced garlic, and a diced tomato, cooked down with spices and the beans. For spices, salt, pepper, coriander, and CUMIN (lots of that) will do. Lime juice and fresh cilantro really seal the deal.
Cook the onion, garlic, and any hot peppers first, then add tomatoes and spices, cooking til it thickens a bit.
Add the beans (rinsed, if from a can), and heat through, stirring well, and tasting. I normally realize I need to add more salt or other spices at this point. Season to taste — experiment! — and let cool before serving. Try it with beet chips, or on sweet potatoes!
Tagged: food, healthy snacks, mexican, Quick & Easy, salsa, tex-mex, Vegan, Vegetarian
