Salsarita’s House-Made Pueblo Corn Salsa Tuesday, May 14, 2013
Chef Tom LaFauci, Salsarita's Corporate Chef
2-3 Ears of corn to produce 16 ounces of kernels
16 ounces of black beans
1 jalapeno pepper, seeded and minced
1 TBSP cilantro, chopped
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve with Salsarita’s chips – available at any Salsarita’s Fresh Cantina!