Recipe: Spicy Sriracha Salsa

Spicy sriracha salsa is yummy – healthy and the kind of thing I just can’t stop eating.  It’s one of our favourites to eat with chips, in egg burritos, and even on top of grilled chicken. Okay – let’s get salsa  making.

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Ingredients

• white onion
• 2 limes juiced
• tablespoon of minced garlic
• bunch of cilantro
• 4 roma tomatoes
• large orange, yellow and red pepper
• 2 jalapeño peppers
• 1 1/2 can of corn
• 2 cups of black beans
• 1/4 cup of sriracha
• 2 tablespoons of olive oil
• salt to taste

First, dice onion (and try not to let your mascara run…) and put aside with lime zest, garlic and lime juice.  Letting the onion and garlic sit in the lime juice while you cut the other ingredients will allow the acid to balance the bitterness of the onion.

My suggestion is to try and use as many fresh ingredients as possible, yet if you can’t, that’s okay. One tip on the corn – if you have access to corn on the cob, go for it and use it. Want an aded bit of flavour, the char the corn on the BBQ beforehand to give it some added kick.

Second, cut the next 6 ingredients and place in a large bowl.  Drain and strain the corn and beans then add to the salsa.  Mix while adding in the sriacha, olive oil, and the onion/garlic/lime mixture.  Bryce isn’t a fan of tomatoes, as a result, I cut them super small…and the odd time, I even leave them out – this spicy sriracha salsa is just as good without them.

Add salt to taste, stir well, and then eat it up and enjoy this spicy sriracha salsa. It’ll keep in the fridge for about 4 days, however, I don’t think it’ll last that long.

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Spicy Sriracha Salsa

Author: Ali

Servings: 8

This salsa is yummy – healthy and the kind of thing I just can't stop eating.  It's one of our favourites to eat with chips, in egg burritos, or even on top of grilled chicken.This salsa is yummy – healthy and the kind of thing I just can't stop eating.  It's one of our favourites to eat with chips, in egg burritos, or even on top of grilled chicken.

Prep Time30 minutes minutes

Total Time30 minutes minutes

CourseSnack

CuisineMexican

Ingredients

• white onion chopped
• 2 limes juiced
• 1 tablespoon garlic minced
• 1 bunch of cilantro chopped
• 4 roma tomatoes diced
• 2 small yellow orange, red and jalapeño peppers
• 1 1/2 cups of corn
• 2 cups of black beans
• 1/4 cup of Sriracha
• 2 tablespoons of olive oil
• salt to flavour

Instructions

• Put the onions and garlic in a bowl with some lime zest and cover with lime juice.
• Prep all of the ingredients.
• Mix everything together well.
• Put in the fridge for at least 1 hour.
• Eat with chips!