Southwestern Salsa

11 07 2009


Is it a salsa?  Is it a salad?  What about a relish?  I guess you could say it’s all three.  But the best part about this is it’s healthy and really good.  And without a hint of oil or fat (with the exception of the avocados) this is virtually health food!


When you are shopping for the ingredients, make sure they are really good and fresh.  I’d encourage you to buy all organic for this dish, if possible.  Not because I’m a hardcore organic fanatic, but since there’s no cooking involved, it’s probably better to choose things that have the least amount of pesticides and other foreign stuff.


If you have a serrated knife, that’s the easiest thing to use to cut tomatoes.  You can get a cool red one for about $12 at any cooking store.  Make sure you dice all the vegetables the same size so you don’t have any huge chunks in your salsa.  Just throw everything into a big bowl and stir a few times.  That’s it!

Southwestern Salsa

Serves 8 one-cup servings


5-6 roma tomatoes

1 sweet onion

2 small avocados

2-3 tomatillos

3 jalapeno peppers

2 anaheim peppers

2 ears sweet corn

2 cloves garlic

1 15-ounce can black beans

1 T cumin

1 T chili powder

1 T chopped cilantro

1 T white sugar

1 lime (juiced)

salt & pepper to taste


  1. Remove seeds from tomatoes and dice. Dice onion and avocados.
  2. Remove wrapper from tomatillo and dice.
  3. Remove seeds from jalapeno and anaheim peppers and dice in small pieces.
  4. Boil corn in water for 2 minutes only. Cut corn off cob with sharp knife using a bundt cake pan to hold end of cob and catch the kernals.
  5. Chop garlic in small pieces.
  6. Rinse canned black beans under cool water in a colander.
  7. Add cumin, chili powder, cilantro, sugar, lime juice, salt, and pepper.
  8. Mix in large bowl.