Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)
User Reviews
5
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Course
Side Dish, Condiments, Snacks
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Cuisine
Mexican
Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)
Description
This salsa uses cured chorizo sliced into small pieces and cooked with garlic until golden, allowing fat and flavors to infuse the mixture. Black beans, corn kernels, quartered cherry tomatoes, finely chopped red onion, and fresh coriander leaves are combined and dressed with the chorizo and its flavorful oil plus a vinaigrette made from white wine vinegar, olive oil, sugar, salt, and black pepper.
The combination offers a hearty, chunky salsa with smoky, spicy notes from the chorizo contrasted by the sweetness of corn and tomatoes and the earthiness of beans. This salsa can be served warm or at room temperature.
It works well as a topping for grilled or roasted proteins like fish or chicken, as a dip with chips or flatbread, or mixed into eggs or salads to add interest and flavor variety.
The recipe suggests using cured, salami-style chorizo rather than raw sausage for proper texture and flavor. Leftovers keep well for up to three days and are suitable for making ahead, with gentle reheating recommended to liquefy any hardened fat.
Ingredients
- 1 tsp olive oil
- 250 - 300 g / 8 - 10 oz chorizo (Note 1)
- 1 garlic minced, clove
- 1 cup corn kernels , canned drain or raw cooked
- 1 cup black beans (from can, drained)
- 250 g / 8 oz cherry tomato quartered (Note 2
- 1/2 red onion , finely chopped
- 1/4 cup Coriander cilantro leaves, finely chopped
Dressing:
- 1 1/2 tbsp white wine vinegar
- 2 1/2 tbsp olive oil
- 2 tsp white sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Chop chorizo into small pieces.
- Heat oil in a large skillet over high heat. Add garlic and chorizo and cook for 4 - 5 minutes until golden all over. Set aside to cool, but not cold (oil will harden).
- Shake Dressing in a jar until well combined.
- Place beans, tomato, corn, onion and coriander in a bowl. Pour over Chorizo, including all the oil in the skillet, and the Dressing. Toss and serve!
Notes
- Use cured chorizo that is firm and sliceable, not fresh raw sausage, to achieve proper texture and flavor.
- Cherry tomatoes are preferred for ease of cutting into small pieces, but regular tomatoes can be used as an alternative.
- This salsa pairs well with grilled fish or chicken, as a dip with chips or flatbreads, or mixed into salads and egg dishes.
- Leftovers keep refrigerated for up to 3 days and can be gently reheated to liquefy solidified oil before serving at room temperature.
User Reviews
Overall Rating
5
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