Salsa To Dare The Devil Food

SALSA TO DARE THE DEVIL.

Salsa to Dare the Devil. image

We dare you to try our deliciously different salsa. Through the first weeks of the tour, the Dining Daredevils have discovered how much we have in common in the kitchen. There are no picky eaters on this team, so this daringly delightful salsa is perfect for us. Hot chiles give plenty of heat, but cherries and orange provide some sweet. Cocoa powder adds an extra twist of adventurous flavor to a salsa that sums up our "try anything" attitudes. Posted for ZWT 5 Salsa Challenge. (Ingredient credits: tomatillos; yours truly, chiles; MarylandJim, garlic; DreamGoddess, black beans; tomsawyer, onions; SueVM, Bell Peppers; Studentchef, orange juice; MamiJanine, dried cherries; MichelleBerteig, cilantro; Hollygolightly.)

Provided by EmmyDuckie

Categories Sauces

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup dried cherries
3/4 cup orange juice
1 ounce tequila
10 tomatillos
6 serrano chilies
1 head garlic, peeled
2 tablespoons oil
1 sweet onion, half diced fine, half cut in wedges
1 orange bell pepper
1 (14 ounce) can black beans, rinsed and drained
2/3 cup finely chopped cilantro
1 tablespoon chili powder
1 tablespoon cocoa powder
1 cup orange grape tomatoes (optional)
salt and black pepper

Steps:

Preheat oven to 425.
Combine cherries, tequila, and orange juice in a microwave safe container, microwave on high 3 minutes. Set aside. These need to sit at least an hour, so start early.
Quarter the tomatillos, cut the serrano chiles in half lengthwise, removing seeds and ribs, peel garlic cloves, and cut half of the onion into large wedges.
Toss the tomatillos, chiles, onion, and garlic with oil, spread onto a nonstick baking sheet, and roast about 20 minutes, or until edges have browned lightly.
Meanwhile, finely dice the other half of the onion and the bell pepper. Cut cherry tomatoes in half, and add these to a serving bowl. (The tomatoes were something I added in testing just because they were lying around, and we liked them. If you don't happen to have any, you can leave them out.).
Rinse and drain the black beans, and add to the bowl with the onion and pepper.
Finely chop cilantro and add to bowl.
When the roasted vegetables are done, let them cool, then place in the bowl of a food processor along with a tablespoon or two of the orange juice from soaking the cherries. Pulse a few times until they're chopped up, but still a little chunky. Add to serving bowl.
Drain the cherries, (reserve the juice, mixed with a little club soda, it's a great cocktail.) and add to salsa. Add chili powder, cocoa, salt and pepper. Mix well, and chill for at least an hour. The longer this sits, the better it gets. Serve with your favorite tortilla chips, or on top of fish or chicken.

DEVIL'S BLACK BEAN SALSA

Devil's Black Bean Salsa image

This wickedly delicious salsa comprises an assortment of flavorful and festively hued ingredients: black beans, yellow corn, an orange mango, and a hot red pepper. For best results, let the salsa stand at room temperature for 1 to 2 hours before serving with Spicy Tortilla Chips.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 5 cups

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil, plus more for baking sheet
2 ears fresh corn, kernels shaved from the cob
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon coarse salt

Steps:

Preheat oven to 450 degrees. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.
Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.
Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.

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