food Program

Southwest Summer Salsa

Contributed by Rich Sanders

5 – 6 ears raw sweet corn
1 12 cups prepared black beans (or 1 16-oz can)
12 jicama
1 medium Vidalia (or any sweet) onion
12 purple onion
2 medium red bell peppers
5 – 6 large tomatillos
1 medium papaya

For the dressing:
1 cup coarsely chopped cilantro leaves
juice of 2 – 3 medium limes (about 12 cup)
juice of 3 sour oranges (about 14 cup plus a little over) or bottled bitter orange juice (naranja agria – available in the Latino section of your supermarket)
1 tablespoon chili powder
1 tablespoon sugar
2 teaspoons kosher salt (or 1 teaspoon regular salt)
2 – 4 large chipotle chilies in adobo sauce, extremely finely minced (seeds OK) plus a little of the adobo sauce
3 tablespoons extra virgin olive oil

Cut kernels off corncobs; you'll need about 3 cups. If using canned black beans, rinse and drain them well. Cut the remaining vegetables into small dice, about the size of a corn kernel or black bean; it’s important to this recipe that all of the ingredients be about the same size. You'll want about 2 cups of jicama, 112  cups of sweet onion, 1 cup of purple onion, 2 cups of peppers, and 2 cups of tomatillos. Peel, but don’t cut, the papaya. Slice in half lengthwise and remove seeds and mushy parts. (I find it easier to dice papaya evenly using this method.) Cut into small dice (same size as the rest) to yield about 2 cups. Combine all of the above.

In another bowl, combine all of the dressing ingredients and mix well. Pour the dressing over the vegetables and toss together. Refrigerate overnight to allow flavors to meld.

If you can’t find sour oranges or bottled bitter orange juice, you can add a little fresh lemon juice to regular orange juice. Depending upon where you live, many of these ingredients can be found at your local farmers' market. Buy locally and you'll taste the difference.