Bring-a-dish season is in full swing, so we’re always looking for something new to set on the buffet. This week, we turned to the Chicano Humanities and Arts Council for a fresh salsa idea. The group is in the process of assembling its next Chile Harvest Cookbook. If you have a recipe that contains chiles that you would like to share, mail a copy to CHAC Cookbook, 770 Santa Fe Drive, Denver 80204. The submission deadline is Aug. 15.
Paul’s Black Bean and Corn Party Salsa
This recipe submitted by Denver artist and Chicano Humanities and Arts Council member Paul Potts makes a quantity perfect for a party or art opening. Although it calls for canned corn and tomatoes, we’re keeping this recipe close at hand for the day when there is too much of everything ripe in the garden.
Ingredients
- 1 can black beans, drained and rinsed
- 2 15-ounce cans corn, drained. Do not use creamed corn.
- 4 14.5-ounce cans diced tomatoes, drained
- 1/2 cup chopped red onion
- 1/2 cup to 1 cup cilantro, stemmed and coarsely chopped
- 7 tomatillos, peeled and coarsely chopped.
- 1 small can of tomato paste (the smallest can available.)
- Diced green chiles (optional.)
Directions
Mix all ingredients together in a large bowl, adding chiles to taste. Let the salsa sit for at least 15 minutes so that flavors can meld. Refrigerate overnight for best flavor.
