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This is my all-time favorite salsa. It has a smoky flavor and is kid-friendly and great as a dip. You can also use it as a tasty filling for a burrito or enchilada.
By Chef AJ,
Ingredients
- 1 – one pound bag of frozen corn, defrosted
- 2 – 15 ounce cans of Pinto beans, drained and rinsed
- One pound of Roma Tomatoes (approximately 4), seeded and diced
- One bunch of Cilantro, chopped
- 4 scallions (or more, to taste) finely chopped
- 1 tbsp Chipotle Paste (or ¼ teaspoon chipotle powder) or more to taste
- Juice and zest from 4 limes
- Optional: Serve with Baked Tortilla Chips
Instructions
- Mix all ingredients together in a large bowl. Flavors will improve on sitting. Stir well before serving.
Happy snacking!
Comments (1)
(5 from 1 vote)This is our go to salsa! Everyone raves about it! I use less lime juice. It’s a very flexible recipe: I just use what I have on hand, like red onion instead, sometimes add jalapeño and/or bell pepper, avocado diced if I have it, black beans instead of pinto if that’s what you have or make a double batch with both! I’ve used fresh tomatoes from the garden, even baby tomatoes. I add Penzey’s Salsa Salad Seasoning for more flavor. It’s actually a healthy meal all by itself if you’re in a rush!