Salsa This Pepper!

At a meeting this past week I took a black bean salsa that raised a few eyebrows & had several of the Mexican women asking for the recipe. I do feel flattered if one of the locals wants to know how a Tex~Mex variation of one of their recipes came to be. Texas has such a shared cuisine with Mexico (not to mention a border)so it is nice to put a spin on something new! This does have a kick to it as a few of my Ex Patriot friends were trying to put out the fire while eating this salsa...not mentioning any names though~Lil Martha!! The amount of Chipotle Pepper can be adjusted up or down of course. Chipotles date back to a region that is now northern Mexico City, prior to the Aztec civilization. About 1/5 of the Mexican Jalapeno Pepper crop are processed as Chipotle Peppers. Just don't leave this pepper out entirely since it adds a subtle smokey flavor which is nice with the sweet mango of this recipe!
















Mango Black Bean Salsa~with a Kick!
INGREDIENTS
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can whole kernel corn, drained
1 medium mango, peeled, seeded and cut into 3/4-inch cubes
1/4 cup finely chopped onion
2 finely minced *chipotle peppers in adobo
juice of 2 fresh limes
2 Tbsp. Balsamic Vinegar
1 teaspoon garlic salt
1/4 teaspoon ground cumin
DIRECTIONS
In medium bowl, combine all ingredients. Serve with baked tortilla chips, if desired
*Chipotle Peppers are smoky flavored canned jalapeno peppers. La Costena is a good brand found at home in the latin section of the grocery store. Look for a tiny 7 oz. can. http://store.amigofoods.com/lacopr1.html

~Chipotle Cream~

1/3 C. sour cream
1 T. chopped fresh cilantro
1 to 2 t. minced chipotle peppers in adobo sauce
Mix all 3 ingredients together & chill.
Nice addition to Tacos, Fajitas or with fresh veggies!