I love using fresh tomatoes when I have them, but tomatoes in March in Buffalo are a sad case indeed. Using canned tomatoes is a decent stand in because the flavor tends to be fairly consistent.
This makes a medium to hot salsa the habaneros. Or so I’ve been told, because my reading of heat is skewed. I don’t register anything as hot until it’s almost extra hot or higher (I’ve ordered dishes out as hot as the kitchen will make it). Use a cooler pepper if you don’t like that much bite.
Black Bean Salsa
1 can chopped tomatoes
1/2 can black beans
1/2 green pepper, chopped
1/2 onion, chopped
1 habanero pepper, chopped (not seeded)
1 handful mint leaves, roughly chopped
Drain both tomatoes and beans. Mix everything in a bowl. Let sit at least half an hour for the flavors to develop.
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Please, stop by this week’s Inspired Weekends!