How much spicy Mexican food can one Welsh-Irish, D. C. girl eat in a week? Lots.
My Mom is from Arizona. Growing up, she always made us a gigantic Mexican flavored meal a couple of times a year that was just to die for. Literally….
Greasy tamales. Fried tortillas that dripped with fat as you picked up a pile. Cheese drenched enchiladas. You get the picture. Wonderful flavors. Not so wonderful for your body. And as I got out on my own, I surely did learn quickly how to mix up a big pan full of taco meat, drenched in grease, fried chips and of course, lots of cheese.
Ahhh, those were the carefree days of not giving a s___ about my body, my health or my World.
And this lovely bowl of spicy salsa is what I crave these days. No guilt. No grease. But it still packs on the heat folks!
Pile it on top of a guacamole taco. Use it as a side or on top of salads. Or just scoop it with your favorite chip or vegetables.
I only used 1 Habanero pepper in this batch. The heat was minimal by our standards but it’s adjustable to your own tastes.
I also cooked my black-eyed peas from scratch mainly because I was cleaning out a food closet and had some dried ones stored to use up. I soaked them over night, changed the water and then cooked them at a simmer in water 2Xs the amount of beans after having soaked. Rinse and store in the fridge.
Canned beans would be fine and I’d also suggest using a black bean, a pinto or lima even. Try to get an organic option if you’re using pre-cooked. The bean taste is so slight in this salsa but you’ll have all the nutrients and fiber added in to a spectacularly flavorful snack. The salsa travels well and makes a healthy lunch on the go with chips or veggies.
Serve this salsa up with some veggies, gluten-free baked chips or fill up a tortilla with it, add on a splash of your favorite hot sauce (Cholula please) and you’ve got all the flavor of Mexico without the 2 hour nap afterward.
- 1 cup frozen mango, diced
- 1/2 medium onion, diced
- 1 cup red cabbage, diced
- 1 cup curly leaf kale, diced
- 2 celery stalks, chopped
- 12 oz. cooked corn
- 12 ounces fresh cherry tomatoes, chopped
- 1 - 2 Habanero pepper, seeds removed and diced
- 1 cup cooked Black-eyed peas, rinced and drained
- 1 tbs. garlic, diced
- 1 cup fresh cilantro, chopped
- 1/2 tsp black pepper
- 1 tbs. cumin
- 1 tbs. coarse sea salt
- Combine all ingredients in a glass bowl. Cover and let stand over night in the fridge for added flavor.
- Serve with your favorite hot sauce and chips.
- Makes about 2 pints. Store in a sealed container in the fridge for up to 1 week.
Finally, my best buddy, Mr. Jack and I would like to thank the lovely Dianne Wenz for her delicious
recipe entered into the 2015 Family Favorite Desserts recipe contest here on Canned-Time. Dianne’s recipe received the most votes in our poll last month and now her recipe will be highlighted this year along with a wonderful Animal welfare organization she loves called Catskill Animal Sanctuary. Check ’em out and then give Dianne some luv over at her own spectacular site, diannesvegankitchen.com , for creating such a wonderful dish for us all enjoy!
Thanks so much Dianne and all my Family Favorite Dessert gals last year! Kitty kisses from Jack to Dianne…
Wasn’t that a song in the ’80’s?
Anyway, Dianne loves kitty kisses like me and we should all love her charity, Catskill Animal Santuary for all that they do for our furry friends in the North East U. S.
Go make some salsa will ya? You wont regret it.
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