Oct31st.org - A Tribute to Halloween

The Devil's Salsa
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.
		NEEDED: 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 Print This Page