Prep 20 mins
Cook 20 mins
You will have rich, hearty, colorful salsa with great texture that can be used as a hot or cold dip, or a vegetarian entree or side dish. It also goes great with rice, potatoes, chorizo sausage, or Mexican style grilled or roasted chicken and pork. It makes a great relish for burgers with pepper jack cheese, or in tacos, nachos, and salads. I came up with this recipe when looking
- 1 can Brook's chili hot beans (or similar product)
- 1 can black beans
- 1 can garbanzo beans
- 1 can corn
- 1 can hominy
- 1 (18 ounce) jar salsa
- 4 -6 stalks celery
- 2 bell peppers (I don't like green peppers- I use red or yellow-they're sweeter and look better)
- 2 sweet onions (use a red and a yellow if you're feeling artistic)
- green onion
- 1 bunch cilantro
- 3 -4 cloves garlic (or 6-8 cloves of roasted garlic)
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 tablespoon celery seed
- 1 tablespoon paprika
- 2 limes
- Open the salsa and Chili Hot Beans and pour into the pan, while draining the other canned veggies.
- Mince the garlic and add to the mix, along with the celery seed, the drained beans, corn and hominy.
- Turn on a low heat and begin to simmer uncovered, and occasionally stir gently while chopping the celery, sweet onions, and peppers.
- When the mix reaches cooking temperature and starts to bubble gently, mix in the chopped vegetables, making sure that they do not overcook.
- Squeeze the limes and chop the cilantro and green onions.
- When the peppers and celery start to become al dente-tender but still a little firm and crisp, add the rest of the spices, lime juice, cilantro and green onions.
- Mix carefully so as not to crush the beans and veggies, then turn off the heat, put the cover on the pan and let it cool on the stove before you put it the fridge.
- The flavors will mix and mellow, so it will taste even better the next day.