Red Devil Salsa Recipe
Red Devil Salsa Recipe
Ingredients:
2 pcs of ear corn (kernels shaved from cob)
3 Tbsps of olive oil (and 1 tsp for the baking sheet)
1 pc of bell pepper (orange)
1 pc of mango (peeled and pitted); diced
1 pc of hot pepper (red); seeded then diced finely
1/2 onion (red); diced finely
5 Tbsps of juice (freshly squeezed from 2 limes)
1 tsp of salt
15 1/2 oz of beans (black, canned); rinsed then drained
For the Tortilla Spikes:
1/4 c of olive oil
12 pcs of tortillas (flour)
1 tsp of chili powder
1.5 tsps of salt (coarse)
Instructions:
Preheat the oven at 450 degrees F. Brush the cooking sheet with one teaspoon of oil.
Place the corns on the cooking sheet then roast till kernels are slightly brown or about ten mins. Set aside and cool.
Roast the pepper till the sides are charred. When done, place it in a bowl and cover it with (plastic) wrapper.
When cooled, wipe the charred surface with paper towels. Remove seeds and stems. Dice the pepper and place inside a mixing bowl.
Mix in the beans, corn, half of mangoes, hot pepper, (lime) juice, salt, onion, and oil. Toss well. Chop the rest of the mangoes finely till it looks like thick puree; add into the salsa and stir.
Heat the oven at 350 degrees. Combine chili and oil inside a bowl. Smear the tortillas using the oil mix then sprinkle a little salt.
Slice the tortillas to strips (1 inch wide) then arrange them on 2 cooking sheets (single layer arrangement). Bake for 8-10 mins or till they turn slightly brown. Bake the sheets separately.
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