Spicy Bean Salsa
From Chef Jason K. Morse of Valley Country Club in Aurora.
- 1/4 cup olive oil
- 1/2 small red onion, diced small
- 2 cloves garlic, minced
- 2 tomatoes, diced medium
- 2 Fresno peppers, diced small
- 1 Hatch pepper, roasted, peeled and diced small
- 1 15oz. can black beans, drained and rinsed
- 1 15oz. can pinto beans, drained and rinsed
- 2 ears corn, cut off cob after cooking
- 1 14oz. can tomato juice
- 1 Tbsp. cajun seasoning
- 1/4 bunch cilantro, chopped, no stem
Heat a large sauté pan, add olive oil then heat oil. Sauté the onions until golden, add the garlic and tomatoes and cook until soft.
Add the peppers and cook until soft then add beans, corn, tomato juice and seasoning and cook for three minutes until well combined.
Adjust seasoning as needed and finish with cilantro. Chill and serve cold with flour tortilla chips.
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