I first made a variant on this recipe last year, when I had just come across the instructables.com site, and was ogling all the delicious recipes on it. Although it’s called Texas Caviar, it’s actually just a freshly chopped salsa, albeit with some heat from jalapeno peppers. Different people make it differently, and I make it slightly differently each time I make it. Each is delicious!
This version is H-O-T, so be sure to serve something cool with it, like rich sour cream, or a nice icy drink. I like heat, so I’m ok with it, but I have to say, I left out the hot peppers in the part that I set aside for the DH, or else he’d never eat salsa again.
Let’s get making some salsa, yo!
Pistol Packin’ Texas Caviar
- kernels from one cob of corn
- 3-4 small tomatoes
- juice of one lime
- one onion, chopped
- 1/2 can black beans (or whatever beans you have lying around)
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/3 bunch of cilantro, chopped
- 2 hot finger peppers, de-seeded, finely chopped
Mix all ingredients together. Chill in fridge to let flavours meld. Serve with chips. Wait until someone takes a bite and yell, BAM! I’VE KICKED IT UP A NOTCH, a la Emeril.
I’ve packed some on top of a bed of lettuce for my lunch tomorrow, with the juices serving as a sort of dressing. I had an IBS attack at work the other day, and then had a vaso-vagal reaction as a result (the combination? What I suspect pregnancy labour is like. Yeah, it was that bad), so I have to watch my diet again, and this will help up my fibre intake. It might also burn my mouth, it’s so hot. I live dangerously, what can I say.
The Salsa Smackdown Verdict: I think I actually prefer the first recipe. It has a nice tang with the lime juice, and can be eaten as a salad or side dish. I think today’s recipe might be nice in a seven-layer dip, as the heat and flavour need to be toned down by other ingredients, even though it’s tasty. Hmm. Maybe I should make a seven-layer dip tomorrow! Mmm…want dip now.
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