By NICK SUHADOLNIK on May 09, 2001
Photo by Bergy
Photo by Bergy
"This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better."
Serving Size: 1 (1647 g)
Servings Per Recipe: 1
"This was so yummy! I made it to go with some corn fritters and burritos and it made the dishes even more exciting. Very fresh flavours! Will definitely use this recipe again. Thank you!"
"Oh how I love this salsa. Take note: the amount of red chile honey this calls for is much less than the amount which is made by following the red chile honey recipe. With that said, I like this salsa a little sweeter and so I added more of the red chile honey than is called for. I also like to put in more corn and less black beans than is called for (just a personal preference). This is a really great recipe that I get requests for all the time. Thanks for posting."
"This was a huge hit at our family 4th of July BBQ! I made it as written, except I used only one jalapeno pepper because I am a Wuss at hot stuff. I did drain off some of the liquid before serving, but it was gone in a flash! Thanks, Carole in Orlando"
"This is a good salsa recipe, easy to make, and it goes with a lot of different kinds of dishes, as well as being a kind of salad on its own. I did also cut back on the honey, but then I used all the mix, instead of just the 1/3 tbsp required for one cup. "
"This is a perfect condiment to serve with a cheese platter, grapes and either fresh bread or Water crackers. It would compliment any pork or chicken meal as well. I cut the recipe in half with no problem - The Chili honey only takes a minute to make and worth the effort. I did cut back on the honey because I didn't want the salsa too sweet Thanks Nick for a neat salsa recipe"