Chipotle Black Bean Salsa

I hosted a Blooming Table gathering last week and served a variety of different Mexican inspired salsas with thick corn chips and slices of jicama to eat them with.  I’ll post a few recipes over the next couple of weeks, starting with this one.  But I have to say, I’m loving this idea of a salsa spread with a myriad of varieties for a party.  It’s fun, colorful and packed with great flavors.  Oh… and its perfect with a cold and fruity sangria!

Chipotle Black Bean Salsa

• 32 oz of drained canned black beans (usually 2 cans)
• 2/3 cups of chopped red pepper
• 4 green onions chopped down to the the white, but not all the way
• 3 soaked, dried chipotle chilies minced (seeds can be removed or not depending on heat desired)
• 1/2 cup chopped fresh cilantro
• 2 TBSP organic virgin olive oil
• 2 lemons juiced, no seeds
• 1/2 cup of grated Cotija cheese
• 1 garlic clove minced
• salt to taste

1.  Take three dried Chipotle peppers, which can be found in most major supermarkets in the ethnic foods section, and pour boiling water over them and soak for an hour or so.  You just want them softened, then drain and mince.

2.  Combine all ingredients in a bowl and let it all sit for 1 hour before serving to blend the flavors.

This makes a great smokey, spicy salsa that goes well with corn chips or thick slices of jicama as seen in the photo, but it also works well as a chili relleno stuffing.  Recipe for that, coming soon!