For the fried green tomato recipe, I combined several reviewer recommendations with an item my ailing ex-mom-in-law suggested. As a result, fried green tomato lovers will like the sweet and hot flavor combination. Serve as a dip with ranch or blue cheese dressing.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup corn
- 1 large tomato, sliced
- 1 jalapeno pepper, seeded and halved
- 6 cloves garlic, halved
- 2 teaspoons olive oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can fire-roasted tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ lime, juiced
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place corn, sliced tomato, jalapeno pepper, garlic, and olive oil in a large bowl and toss to lightly coat. Spread oiled ingredients on a baking sheet.
- Broil in the preheated oven until vegetables begin to char, about 5 minutes. Remove from the oven and let cool slightly, about 5 minutes.
- Transfer charred ingredients to a food processor and add black beans, fire-roasted tomatoes, chili powder, cumin, salt, and lime juice; blend to desired consistency.
- I recommend a coarse chop in the food processor so that you have a slightly chunky salsa.
Reviews
Added cilantro to the blender because we love it but other than that I made as written. The veggies are nowhere near charred at 5 minutes. I ended up broiling them on high for 15 minutes. This has good flavor and it is one I will make again.
Loved the mix, spice and lime juice! Just used 4 not 6 garlic and coconut oil. Good with chips and on tacos