Looking for an incredibly tasty & incredibly easy salsa recipe? I got you covered.
I love making healthy dishes with Caleb and spending time in my new beautiful kitchen!
I am completely infatuated with Food Photography and all it’s elements; the cooking, lighting, composition, & styling have me smiling from ear to ear.
Yesterday, we made a 7 Pepper, Corn & Black Bean Salsa.

7 Pepper, Corn & Black Bean Salsa

Makes 8 cups

Ingredients

• 1 Red Bell Pepper
• 1 Orange Bell Pepper
• 1 Yellow Bell Pepper
• 1 Jalapeño Pepper
• 1 Anaheim Pepper
• 1 Green Chili
• 1 Sweet Banana Pepper
• 1 tsp ground Black Pepper
• 1 tsp Sea Salt
• 1/2 bag frozen Corn
• 1 Yellow Onion, minced
• 1 Can low-sodium Black Beans, drained & rinsed
• 3 Limes, juiced
• 2 Roma Tomatos
• 4 garlic cloves, minced
• 1/2 cup Cilantro
• 1 Carrot, shredded
• Several shakes of  Tabasco Garlic Pepper Hot Sauce

Preparation

1. Clean, cut and remove seeds from peppers.
2. Shred carrot in food processor. Change blade for veggie chopping.
3. Put tomatoes, peppers, onion in food processor. Pulse until consistency is what you want it to be.
4. Pour mixture in bowl. Squeeze limes, add garlic cloves, cilantro, salt, pepper, can of beans, and bag of corn. Mix well.
5. Add several squirts of hot sauce. Mix well. Add more hot sauce, cilantro, salt or pepper as you desire. 
6. Refrigerate for 2 hours.
7. Serve and Enjoy!

Two great things that pair well with salsa; beer & sun flare. #LoveMyApartment

Milwaukee Food Photography || Studio 29 Photography || Ren Davis