Try this salsa over green corn tamales, cheese enchiladas, or with calabacitas (zucchini or summer squash cooked with chiles, onion, garlic, tomatoes, and lime juice). Of course, it’s also wonderful with chips.
Ingredients:
- 1 cup cooked tepary beans
- 1 small jar (6-ounce) nopalitos
- 1 can (10-ounce) corn, drained, or about 2 ears of fresh corn cut from the cob
- 5 medium, ripe tomatoes, diced
- 1 small red onion, diced
- 2-3 cloves garlic, minced
- 2-6 fresh chilepequíns or chiletepíns, finely minced (or to taste)
- 1 teaspoon blended chili powder
- 1/2 teaspoon cumin powder
- 1/3 cup fresh cilantro, minced
- Juice of 3 small limes (or 1 large lemon)
- Pinch of salt (optional)
Directions:
In a large bowl, mix all ingredients together well and refrigerate for an hour or so (to let the flavors marry) or serve immediately with hot corn tortillas or chips.
Recipe from: http://www.tasteoftx.com
photo credit: Luke Wisley
