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Red Devil Salsa
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Get your Halloween party off to a spicy start with The Devil’s Salsa and Tortilla Spikes.
THE DEVIL’S SALSA
Makes about 5 cups
The spiciness of this salsa will vary, depending on the heat of your peppers. Add a little at a time, until it’s as spicy as you like.
2 ears corn, kernels shaved from the cob
3 tablespoons olive oil, plus 1 teaspoon for baking sheet
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeded and finely diced, or more to taste
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon salt
1. Heat oven to 450°. Place corn on a baking sheet brushed with 1 teaspoon olive oil, and roast until the kernels begin to brown, about 10 minutes. Set kernels aside to cool.
2. Place pepper directly on a lit gas burner; roast, turning with tongs, until charred on all sides. Transfer to a bowl; cover with plastic wrap. When cool enough to handle, wipe off charred skin with a paper towel, and remove stem and seeds. Chop into 1/4-inch dice; place in a large bowl.
3. Add corn, beans, half the diced mango, hot red pepper, onion, lime juice, remaining 3 tablespoons oil, and salt; toss to combine.
4. Finely chop remaining mango until a thick purée forms; stir into salsa.
TORTILLA SPIKES
Serves 8
1/4 cup olive oil
1 teaspoon chili powder
12 flour tortillas
1 1/2 teaspoons coarse salt
1. Heat oven to 350°. Combine oil and chili powder in a small bowl. Brush tortillas with oil mixture, and sprinkle with salt.
2. Cut tortillas into 1-inch-wide strips, and arrange in a single layer on two baking sheets (you will need to do two batches). Bake until crisp and golden brown, 8 to 10 minutes.
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