Makes about 5 cups
The spiciness will vary, depeding on the heat of your peppers. Add a little at a time, until it’s as spicy as you like.
2 ears fresh corn, kernels shaved from the cob
3 tablespoons olive oil
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into 1/4-ince dice
1 hot red pepper, seeds and ribs removed, finely diced, or more to taste
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon coarse salt
1. Preheat over to 450F. Place corn on a baking sheet brushed with 1 teaspoon olive oil; roast until kernels b egin to brown, about 10 minutes. Set kernels aside to cool.
2. Place pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with platic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4 inch dice; place in large bowl.
3. Add corn, beans, half the diced mango, hot red pepper, onion, lime juice, remaining oil, and salt; toss to combine.
4. Finely chop reminaing mango until a thick puree forms; stir into salsa.
© Martha Stewart Halloween