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Summer Harvest Salsa with Apple Cider Vinegar (recipe by “Oishii!”)

Just in time for the start of summer–a salsa recipe and a new foodie blog theme!

I took a little leap of faith and recently decided to become a self-hosted blog in order to take advantage of a professionally designed  food theme by FoodPress, as well as to open up the possibility of advertising opportunities. It’s a work in progress but I’m quite pleased with the way my new theme incorporates a cool slide show of some favorite recipes of mine, better recipe search capabilities, and easy ways to share recipes across popular social media platforms. Although it’s been quite a challenge figuring out all of the details, I’m quite pleased with the initial results.

On to the salsa! I’ve been anxiously waiting for fresh corn to come into season to finally publish my recipe, which I developed last year after coming across a surprisingly wet and vinegary container of Trader Joe’s Black Bean & Roasted Corn Salsa. My version, which contains tomatoes, orange bell peppers, corn, jalapeños, and black beans, is a complete summer harvest “in” a chip.  I say that because you’ll want to get some of those rounded “scoop” chips that look like little bowls, and spoon up some of the delicious marinade along with the salsa! The only down side to this salsa is that the high content of vinegar breaks down the veggies rather quickly. Therefore, I recommend putting the dressing on 15 minutes before serving, and eating it the same day.

Ingredients

  • 2 tablespoons extra virgin olive oil (divided)
  • 1/2 cup apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 large clove of garlic, chopped
  • 1 tablespoon unsalted butter
  • 1 cup fresh corn kernels, cut from the cob
  • 1 orange bell pepper, chopped
  • 1 cup chopped tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup white onion, chopped
  • 1 large jalapeño pepper, minced
  • 1/2 cup fresh cilantro (packed) plus more for garnish
  • kosher salt and freshly ground pepper to taste

Preparation

In a small bowl whisk together one tablespoon of the olive oil, apple cider vinegar, cumin,  and garlic.

Heat remaining tablespoon of olive oil in a large frying pan over medium-high heat and sauté the corn. Cool in a small bowl.

Combine the sautéed corn, orange bell peppers, tomatoes, black beans, white onion, jalapeño pepper, and cilantro in a large mixing bowl. 15 minutes before serving add the dressing, and toss together the salsa ingredients. Season to taste with kosher salt and freshly grated pepper. Garnish with additional fresh cilantro. Serve with “scoop” style tortilla chips.

Other Salsa Recipes: Kari’s Kick Ass Corn and Avocado Salsa, Salsa Verde. Leftover cilantro? Check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. What’s in your favorite salsa? Please feel free to leave a link to your recipes. We would love to hear from you if you enjoyed this post. -Michael

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