Corn Salsa Cooked In A Pot
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Ingredients: Recipe by gone-ta-pott.com
2 cans of corn, drained (yellow, white or use both)
1 can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 bunch finely chopped cilantro
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped celery
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste
2 tablespoons of butter
1/4 cup red wine
1/2 teaspoon salt & pepper / or to taste
1 teaspoon honey
for heat: 1 Jalapeno diced
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Directions:

First start with the "Holy Trinity."
For those of you who don't know... The holy trinity is the Cajun and Louisiana Creole variant of mirepoix: onions, bell peppers, and celery in roughly equal quantities. This mirepoix is the base for much of the cooking in the regional cuisines of Louisiana. Variants use garlic, parsley, or shallots for one of the three.

Gently fry in 2 tablespoons of olive oil & 2 tablespoons of butter
equal amounts of diced red onion, red bell pepper and celery (the holy trinity). Stir fry on medium for 2 minutes.

Add 2 cans of drained corn
stir frying on medium heat for 2 minutes.

Add 1 can black beans, drained and rinsed
stir frying on medium heat with 1 tablespoon minced garlic for 2 minutes.

Add 1 can of diced tomatoes
stir frying on medium heat with 1/4 cup red wine vinegar, 1 teaspoon honey for 2 minutes.

At the very last
Add 1/4 cup of lime juice to 1 diced avocado and toss. Add to pot along with finely chopped cilantro.
stir fry on medium for 2 minutes.
For heat add 1 chopped jalapeno pepper and stir.
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Cooking Notes:

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Serve Salsa cooked in a pot - on top of:

Recipe by gone-ta-pott.com
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Resources, References & External Links
This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article  © /  and other related pages.
Top photo: homestead stock
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Outside links
We all love salsa made from grilled corn on the cob but when it's raining outside & you can't get to the grill, or when the cold winter months are here- try making corn salsa cooked in a pot.

Most of you are familure with cold salsa but at our house we love our salsa served hot and it's a favorite drizzled over hot dogs, pinto beans, tacos, meatloaf and hamburger steaks.

It part of our Traditional Fourth of July Food.


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