Welcome to the first recipe in my Meatless Mondays go Mexican series.
In the past I've expressed my love for black bean salsa, and today I share my own homemade recipe
This doesn't taste identical to my favourite brand, but it tastes great all the same. This salsa is not just for dipping corn chips, you'll see it appear in a few other recipes throughout this series.
Much of the argument for buying store-bought, pre-made products is about how they're more convinient and help save time. This salsa requires little preparation or attention while cooking, much like the rest of the recipes to follow.
There's just something so much more satisfying to make something from scratch, plus you're able to customise it to suit your tastes exactly.
I managed to make this salsa for about half the pice of the store-bought version, and if you can find dried black beans, then cook them yourself, you could save yourself even more money.
If you always like to have salsa on hand, double or triple the recipe, then freeze in batches and thaw out when needed.
1 can (400g) Diced Tomatoes
1/2 can of Black Beans, drained and rinsed well
1 Onion, diced
1 Jalapeno, diced
1 Tbsp Tomato Paste
2-3 tsp Natvia
1 tsp Vinegar
Juice of 1/2 a Lemon
Few shakes of Tapatio Hot Sauce
Hot Chilli Powder
In a pan, saute the onion with a sprinkling of the spices, before adding the jalapeno, tomato paste and black beans
Once the onion has softened, pour in the diced tomatoes, Natvia, vinegar and a few drops of the Tapatio hot sauce
Let this simmer for a few minutes, to reduce slightly
Taste the salsa, and add more of the spices if needed, cooking for a further 7-10 minutes
Remove from the heat, and allow to cool before transfering to a container and refrigerating
I think the salsa tastes best after a day in the fridge, where the flavours really develop
Makes approximately 500g
Macros (for the whole batch)