Homemade salsa always tastes so much better than something out of a jar! Plus - you can be so creative with it and add whatever you'd like! The unique ingredient this time around? Pomegranate seeds - loved them!
Two 14 oz cans fire roasted tomatoes, drained
Medium onion (I used a sweet onion this time, would also recommend red), diced
Two 4 oz cans chopped green chilies
1-2 cloves garlic, minced
4 tablespoons red wine vinegar
2 tablespoons olive oil
2-3 scallions, chopped (green part too!)
15.5 oz can black beans, drained and rinsed
1 1/2 - 2 cups corn - best if you have grilled the cob and cut it off, but frozen or canned will work too!
2 teaspoons cumin
Handful cilantro, chopped
Salt and pepper to taste
4.3 oz tub of pomegranate seeds
Juice of one lime
In a large bowl, combine the tomatoes, onion, green chilies, garlic, red wine vinegar, olive oil, scallions, black beans, corn, cumin, cilantro, salt, and pepper. Let this sit for several hours. When ready to serve, I always drain off the excess liquid (that's why I add the lime juice last!). Add the pomegranate seeds, lime juice, and avocado. Transfer to a serving plate and pair with tortilla chips! I love the multi-grain tortilla chips - they taste wonderful with this!