Guest Author - Dennise Ziaja
I am not really a salsa type of gal. I don't like things that make my mouth burn, and I certainly don't "get" those who search out the hot peppers, hot sauce, and other extreme hot stuff...why hurt yourself when you are eating? Well, the answer to that and a gazillion other oddities of a questionable nature go way beyond the scope of this little column!
So, when I attended a recent holiday party, the hostess tried plying me with what she called, "Cowboy Salsa". Good grief, I think to myself, who made up this tomato-clianto-jalapeņo concoction and what a dumb name. Well, it didn't look like any salsa I usually try to avoid (I only will take a nibble if I know the salsa maker is a normal type person, i.e. not one of the "let's burn our tongues off today" goofs. This salsa had corn in it! Yep corn...in salsa. So, I scooped. It was sinfully good. The corn added a sweet sensation to the salsa that I found really different...and very good. The "kick" came a few seconds after the first bite. And it was a nice little kick...not that raging inferno I am used to down here in the Rio Grande Valley. I was hooked. I took the bowl from the hostess, grabbed the bowl of chips and I headed to a table in the corner of the patio. I did share with hubby, but I kept the bowl at my fingertips the entire time it lasted. I begged our hostess to share the recipe and she graciously did. I made this for our Christmas Day open house, and there wasn't a smidgen left. Off to the grocery to make more.
Drain the following and place in a large bowl...
1 can black eyed peas
2 cans black beans
1 can gold and white corn (I used frozen sweet corn from the big green guy)
1 small jar pimentos (I skipped this but it does add to the flavor and was in the original I gobbled up)
1 can chopped tomatoes
You can substitute a can of rotel that has the tomatoes with peppers, onions and cilantro. I used this the second batch. It was just as good and I didn't even add the red pepper since I didn't have any...
Chop/dice 1 medium red onion, 1 red pepper, 1 green pepper, 2 jalapeņo peppers and a half cup of cilantro. Add to beans and stuff in the bowl. (This should be a rather large mixing type bowl.) Mix all this stuff together.
In a separate bowl, combine the following:
1 tsp salt
1/2 tsp pepper
1/2 cup oil (I used olive oil)
1/2 to 3/4 cup vinegar (to taste...I added 3/4 cup)
1 cup sugar
1/2 tsp red pepper flakes
Mix well and pour over bean mixture. Let salsa marinate overnight. This keeps very well in fridge.
There it is...Cowboy Salsa. Enjoy. Oh and Happy New Year
