Ingredients
- 1 can, black beans, rinsed and drained
- 2 ears of corn
- 1/2 red onion, chopped
- 1 bunch of cilantro
- 1 ancho chille
- 2 avocados
- 2 tomatoes
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground hot paprika
- 2 teaspoons Tapatio (optional)
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil, eyeball it
- Salt and pepper
- 2 tablespoons sour cream
- 1 can chipotle peppers in adobo
- Queso Fresco, for sprinkling on top.
Directions
Preheat oven in to 300 degrees. Clean ears in husks and put them in a half sheet pan. Bake for 3o minutes. Remove husks and butter the ears, place in salamander and roast until golden brown. Trim the kernels with a knife and set aside.
Roast ancho chille over open flame.
Until fully blackened…
Place the pepper in a container…
And cover with foil leave there for 15 mins.
The goal of this process is that the steam from the hot pepper will cook the skin of the pepper so you can peel it off later.
Chop the pepper in small cubes and set aside.
Tip: do not use use water to rinse the peel off because that is going to take out the smokiness from the chard skin !
Dice the tomato.
Do a small dice on onion..
Slice avocados and chop cilantro. Drain and raise beans.
Combine all ingredients in a bowl and season with cumin, coriander, paprika, Tapatio, and lime juice and let all those amazing flavors marinate for at least 1 hours. Use Queso Fresco for sprinkling on top!
Mix in the sour cream with the sauce from the chipotle peppers and make a swirl motion with a knife to get that cool marbled look. Serve the fiesta salsa, with blue corn chips and the hot sour cream sauce!
This is a perfect recipe for looking like a doll at pot lucks or you can even serve it with roasted chicken or just for a movie night with friends and family!
Looks great…excellent photos…
Thank you!
I’m dancing a fandango with this recipe. It has all the ingredients I love and it has FLAVOUR. Half a palm – the perfect measurement. It’s always handy and its always there. Virginia
I love Mexican food. This sounds and looks delicious. What is tapatio? I’ve never heard of it before!
Hi!
Tapatio is a mexican hot sauce! It’s the best! Thanks for stopping by
oh my days
im drooling on my keyboard
Thanks so much!!!
i love that shit
Thanks! Me too
I need to make this. Looks SO good.
Thank you!!!
This looks and sounds amazing! Definitely going to try it this summer. Do you have guacamole or hummus recipes?
Hi Rachel!!
Thanks! I don’t, but that is a great idea. I’m going to make some recipes to share with ya’ll! I’ll contact you when I have them
Nice, fresh, and I adore the way you cooked the chili, very tasty and easy to do, I am so stealing that!
Thank you so much! Happy blogging!
The pictures are fabulous — wish I could eat it right now.
Thank you BBQueen! What a witty name
I love how you format your recipes with the step by step photos. This looks so fresh and tasty. Thanks for sharing
Thank you so much!
Your photos are always so lovely!
Thank you Liz!!
Yum!! This looks amazing and delicious! I’ll definitely try this out soon. Your blog is beautiful. I love the two columns. Thanks for stopping by my place, and I look forward to browsing around and enjoying your place.
Cheers! Gina
Thank you! Your blog is so beautifully written and the content is so uplifting! It’s definitively a space of peace to recharge. Looking forward to more of your wisdom.. I’m happy we are connected
I love your pictures of the charred peppers, I could almost smell it! sounds and looks like a great dish
Thank you for your compliment!
This is the kind of thing I could eat every day! Just found you through A Fancy Pantry and happy to follow you!
Thank you so much! Your okra recipe looks delish!
Gorgeous combination!
Thank you! Happy blogging!
I am going to have to try to make this for the 4th! It looks really yummy
Thank you! Please let me know when you do!!