Here in Delaware some warm rainy days have been coaxing in the spring season, and on warmer days such as these, Levi and I like to enjoy some freshly made salsa. Within the past year, I have been mix-matching various online recipes with ideas of my own thereby creating many uniquely new recipes for the Sikes clan. And I don’t know about you, but when it comes to groceries I like to get the most bang for my buck, and salsa just isn’t cheap! However… making your own salsa is very inexpensive and tastes far better! So without further adieu, I give you the extremely easy, truly inexpensive Sikes Salsa!
Begin with some basic ingredients of corn, blackbeans, onion, lime, cilantro, and some spices I will soon introduce! I use Reinzi whenever I can when buying canned legumes, because they don’t add sodium!
Rinse black beans and corn and pour into the bowl. Chop up a bunch of fresh cilantro and add it to the mix.
I added about three cloves of garlic, but you can add more or less depending on your taste preferences.
I also added about half of a medium onion, but again, if you like more flavah’ and don’t expect to be around a lot of folks for the day (or the next for that matter) add as much as you want!
Squeeze one whole fresh lime into the mix. At this point, you can also add in some salt, pepper, and cumin to taste. I probably added about a teaspoon or two of pepper and cumin and a little less than a teaspoon of salt. And now comes the secret ingredient….
My husband puts Berbere on EVERYTHING. His eggs, his sandwiches, his veggies … if you name it, he has Berbere on it. So, I thought to myself, why not add some into the salsa? You know, save him the trouble. And, to my delight, it tasted great! It’s a great replacement for hot sauce (which has yucky additives and sodium out the wazoo!) Berebere adds a nice kick without making you run for a glass of water and a tissue.
Lastly, I added a few splashes of apple cider vinegar. This also adds a fresh kick and helps the ingredients marinade well. Mix it all up and let it set for at least 15 minutes to bring out the flavors. Enjoy!
2 cans whole yellow kernel corn
2 cans black beans
1 bunch of cilantro
1/2 tsp salt
1 tsp ground black pepper
1-2 tsp cumin
1 1/2 tsp Berbere
1 Lime, squeezed
3 cloves garlic
1/2 medium onion
1 1/2 Tbsp apple cider vinegar
Rinse the corn and black beans and add to a bowl. Wash and chop the cilantro and add to the bowl. Mince garlic and onion and add to the mixture. Add the remaining ingredients and mix well. Let stand in refrigerator for at least 15 minutes to allow ingredients to marinade. Keep refrigerated when not eating (if it lasts that long!)