Servings
Enough for 12 people to drink Margaritas and snack on chips and salsa for a few hours
"About a Quart"
Ingredients
- Four ears of corn on the cob, husked
- 3 Tbls of vegetable oil
- Kosher salt
- Five Roma Tomatoes
- One large red onion
- 2 poblano peppers
- 2 jalapeno peppers
- 3 red bell peppers
- 2 Serrano peppers
- One 16oz can of black beans
- Two limes
- 5 Tbls of Olive Oil
- Two large bundles of fresh cilantro
- Three shots of top shelf Tequila
- Salt and pepper
Method
- brush the corn with the vegetable oil and season generously wit the kosher salt
- oil and season the poblano peppers
- drink one shot of Tequila
- 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
- wrap the peppers in plastic wrap and place in refrigerator to cool
- using a med size mixing bowl cut the corn off the cob and set aside
- fine dice the onion and add to the bowl
- remove the core for the tomatoes, med dice and add to the bowl
- remove the seeds and the ribs from the jalapeno peppers, fine dice and add to the bowl
- small dice the red bell peppers into cuts close to the size of a black bean or corn kernel and add to the bowl
- slice the Serrano peppers as thin a possible, leaving in the seeds and add to the bowl
- 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
- 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
- finely chop half of the cilantro and rough chop the other half and add to the bowl
- zest and juice both limes and add to the olive oil, then poor the oil in the bowl
- drink one shot of Tequila
- add the last shot of Tequila to the bowl
- fully mix the contents of the bowl, taste and season with salt and pepper