This salsa made its debut about 5 months ago at a family dinner party to celebrate Joe’s Taekwondo Promotion.  It was  thrown together at last minute because I was missing ingredients to make my mom’s 7-layer dip.  Now, it’s a staple at every family function.  The best part… there’s no right or wrong way to make it.

I served this on Friday at Eli Lilly’s corporate headquarters, where I was asked to cater lunch & give a presentation about The Produce Mom & Indianapolis Fruit Company’s successful campaign to better connect with our consumer & promote wellness.  I did a great job, but this salsa was the true shining star!

THE PRODUCE MOM’S SOUTHWEST SALSA

Ingredients:

2 cans Red Gold Chipotle Seasoned Tomatoes

1 can Red Gold Petite Diced Tomatoes, drained well

1 can black beans, drained & rinsed

1 can chickpeas, drained & rinsed

3 bell peppers, diced

1 jumbo red onion, diced

1 clove garlic, minced

1 bag (12 oz) frozen corn

1 lime, squeezed for juice

2 packets Truvia

1 tbsp Cumin

Chipotle Tabasco Sauce, to taste – I use about 10 good splashes.  It’s a sweet, smoky flavor – not really a hot sauce.

Salt, to taste

Queso Fresco (optional) – for topping.

Mix together all ingredients.  Try to make it at least 30 minutes before you intend to serve it.   Top with crumbled Queso Fresco (optional).   Best part about this Southwest Salsa is it’s versatility.  Use whatever fresh, canned or frozen produce items you have available.  Just make sure you keep the Red Gold Chipotle Tomatoes, the Chipotle Tabasco Sauce & the Truvia – these provide the unique “sweet heat” flavor profile that is praised every time I serve this salsa.  I will often serve this salsa over a bed of romaine for an easy & delicious Southwest Salad.

From my party to yours… Cheers & ENJOY.

xoxo Produce Mom