There are a few things that make a weekend complete in my house – a good walk outside, hockey night in Canada, Sunday football and some kind of meal that involves salsa.
This weekend will be no exception, especially with the Super Bowl to watch! The Mr.’s team is playing for the championship and we are going to a friend’s place to watch the game as we have been doing for years now. As the adults in the house we are both pretty pumped that we have a good sporting event to watch and that we are getting a night out (thanks to Nanny for babysitting!)
Salsa as I said is one of our favourite side dishes… we eat it with eggs, on nachos, on wraps, and the list goes on. A little while back I found this recipe on pinterest (Via Dawn’s recipes) that I have since adapted to our taste and have made countless times.
The recipe makes a good portion so if you are looking for something a little different that is sure to be a crowd pleaser to bring to your Super Bowl party this weekend – this salsa is for you!
A little tip here… really and kind of tomato will do the trick, but roma tomatoes have less seeds making them WAY less messy and easier to work with for this kind of a recipe.
My “1 can kernal corn” always has about for teaspoons missing – I can’t hepl but have a few bites while preparing the salsa…I just LOVE corn!
Don’t make this with any other type of onion! I have tried it and the flavour of the salsa is completely different – who would have thought that 1/4 cup of red onion would pack so much punch?! Also, above you see a piture of the red onions missing their centers after it has been sliced (but before being diced). If you want to avoid crying while cutting your onions this is a great tip to try, AND it works with ALL onions!
I really have a love / hate relationship with cilantro. I love the flavour it adds to a dish, but slightly too much turns me off. After several times making this salsa and playing around with the cilantro content the Mr. and I agree that 1Tbsp is the perfect amount for us. Feel free to add more or less based on your preference. Side Note: the original recipe calls for 1/3 cup.
At this stage add the liquids/spices.
Last, but certainly not least the star of the show will arrive, avocodo!
I typically buy my avocados so they are ready to eat… a little soft, not too ripe, but not too hard either. For this salsa choose avocados that are a little harder than what you would normally buy (not the kind that are soft enough to mash up for guacamole). They will stay better and not make the salsa too “gooey”.
Just like that you have a bowl full of deliciousness! If you have any left-overs (which is pretty unlikely…) this salsa mixed with scrambled eggs makes an amazing breakfast!
1 red bell pepper, chopped
3 roma tomatoes, seed & dice
1/4 cup red onion, diced
1 can (341mL) kernal corn
1 cup black beans, drained & rinsed
2 Tbsp white vinegar
4 Tbsp lime or lemon juice
1 Tbsp – 1/3 cup fresh cilantro
1/2 tsp pepper
1 tsp salt
2 avocado, diced
– Combine all ingredients & mix (add avocado last)
– Let chill for at least 2 hours for the best flavour