¡hola! It’s soon “Aperitivo” time in Sweden because we’re starting another Swedish National Holiday weekend and tonight feels like a Friday night here!
With this beautiful weather, I prefer to spend my time outside or enjoying, rather than hidden in the kitchen. Are you the same? … the sun… the sun,. the sun is calling! Mexican salsas fit the bill perfectly! These dishes can be made ahead of time or quickly chopped, tossed and served at the last minute. (I don’t know if I should divulge how many times we’ve had guacamole this week! One of the foods I really miss, living in Sweden, is Mexican or Tex-Mex.)
(Left overs make the perfect toppings for a salad! or as a side to grilled meat or vegetarian: grilled mushrooms)
Roasted Corn and Black Bean Salsa
3 T extra-virgin olive oil
1 cup fresh corn kernels (approximately 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro and more for garnish or extra flavor
2 tablespoons chopped white (or red, if preferred) onion
Fresh lime juice from 1/2 lime
1/2 teaspoon sugar, optional
1 cup cooked black beans.
Step 2 (Frozen Corn) If you are like me and coming out of winter, this is where you’ll begin. Divide the frozen corn into 1/3’s. Brown 1/3 of it, under the broiler by placing it on a lightly oiled baking sheet and roasting it until just brown. (If you like the roasted flavor do 1/2. This is really a matter of personal preference. Once grilled, the flavor is rounder and sweeter but, the kernels can feel stickier). Once brown set aside.
Step 4. Mix in both the roasted and plain corn, black beans, cilantro and white (or red) onion quickly in the skillet but removing immediately from the heat. Don’t linger, this is only to pick up the full pepper and oil.
Step 5. Transfer this all immediately to a mixing bowl. Stir in the remaining 2T olive oil, lime juice, sugar (if desired) and salt to taste. I like to add extra cilantro and can add up to 1/2 cup both stirred in and sprinkled on top. Refrigerate and serve cold or bring to room temperature with tortilla chips.
Yellow (or red) onions
10-12 Vine ripened tomatoes (12 Roma or 20 cherry tomatoes, for example)
2 cups fresh cilantro leaves