Warning: this salsa may cause choking if you ingest it while watching a USA World Cup match.
I don’t know if you watched the game or even care about soccer, but in the off-chance you did, you’re probably still recovering from the intensity as slowly as I am. If I had to watch one more guy pull up with a hamstring injury, I was going to scream. Well, louder than I already was screaming, which was loud enough to make the dog look at me like I was crazy.
After a double session workout yesterday where Matt made me re-live his decathlon days at our local high school track, we were looking for something fresh and filling for dinner. Some careful consideration that I wasn’t making a cuisine that originated in the opposing team’s country later, we decided on turkey burgers and salsa.
- 1 C grape tomatoes
- 1/2 large onion
- 1 jalapeno
- 1 bunch cilantro
- 1 can unsalted corn, rinsed and drained
- 1 can black beans, rinsed and drained
- lime juice
- dash red wine vinegar
- 1/2 tsp Arizona dreaming spices or cumin
In a food processor, chop tomatoes, onion, jalapeno and cilantro. Transfer to bowl and add corn and black beans. Add lime juice, salt and southwest seasoning. I used Penzey’s arizona dreaming but you can substitute cumin and fresh garlic. I also like to add a dash of red wine vinegar for a little sour. The food processor chops the tomatoes pretty finely so I rough chop and add a few extras as well.
This makes a very large batch. About 1/3 of it is actually pictured here so it’s more than enough for a crowd. I’m calling it cowboy caviar but if you want to make it authentic you would include black eyed peas in it as well. Serve it up with chips or eat it solo. It’s delicious either way!