SB1070 Black Bean and Grilled Corn Salsa

Not much to say on the new law, this is a food blog and not a politically charged manifesto of hate, but SB1070 is now a law; and my newest salsa creation. Like all laws in America you can choose which side of it to walk on, except now if you don't look like a white person you better have papers from the government that say its ok for you to be in America or face federal punishment. The SB1070 Black Bean and Grilled Corn Salsa is not a law, and the Federalises will never arrest you for making it, but you may deal with some punishment in the morning.

Servings

Enough for 12 people to drink Margaritas and snack on chips and salsa for a few hours

"About a Quart"

Ingredients

1. Four ears of corn on the cob, husked
2. 3 Tbls of vegetable oil
3. Kosher salt
4. Five Roma Tomatoes
5. One large red onion
6. 2 poblano peppers
7. 2 jalapeno peppers
8. 3 red bell peppers
9. 2 Serrano peppers
10. One 16oz can of black beans
11. Two limes
12. 5 Tbls of Olive Oil
13. Two large bundles of fresh cilantro
14. Three shots of top shelf Tequila
15. Salt and pepper

Method

1. brush the corn with the vegetable oil and season generously wit the kosher salt
2. oil and season the poblano peppers
3. drink one shot of Tequila
4. place the corn, and poblanos on a hot grill and cook, leaving grill marks on all sides of the corn and scorching the skin of the peppers
5. wrap the peppers in plastic wrap and place in refrigerator to cool
6. using a med size mixing bowl cut the corn off the cob and set aside
7. fine dice the onion and add to the bowl
8. remove the core for the tomatoes, med dice and add to the bowl
9. remove the seeds and the ribs from the jalapeno peppers, fine dice and add to the bowl
10. small dice the red bell peppers into cuts close to the size of a black bean or corn kernel and add to the bowl
11. slice the Serrano peppers as thin a possible, leaving in the seeds and add to the bowl
12. open, drain and rinse the beans with cold water until all the "juice" from the can is gone and add the beans to the bowl
13. remove the poblano peppers from the refrigerator, gently remove as much of the scorched skin as possible, cut the pepper in half and remove as many seeds as possible, rough chop and add to the bowl
14. finely chop half of the cilantro and rough chop the other half and add to the bowl
15. zest and juice both limes and add to the olive oil, then poor the oil in the bowl
16. drink one shot of Tequila
17. add the last shot of Tequila to the bowl
18. fully mix the contents of the bowl, taste and season with salt and pepper