Southwestern Salsa - Tanda

By á-98047

Ingredients

• 3 Jalapenos
• 4 young Carrots
• 1 bunch Spring Onions
• 4-6 ears of corn (steamed or raw)
• 1 can black beans, drained
• 1 juice of a Lime
• 2 tsp Sea Salt
• 6-8 very ripe Tomatoes
• 1 handful chopped Cilantro

Preparation

Step 1

In a food processor, fine chop the peppers and then the carrots and put into a mixing bowl. Coarse chop the onions and put into the bowl. Stir in the salt and limejuice.
By hand, coarse chop the tomatoes, remove kernels from corn cob and rough chop along with the cilantro and add to the mixture along with the beans. Stir in and let rest an hour before stirring again and serving. Store sealed in the fridge for up to two weeks.