The Freshman Cook: October 2012

Only 3 more days until Halloween!!! I can feel the excitement mounting, can’t you?!! Tonight I made a simple, festive pumpkin salsa with Halloween in mind, and I paired it with some orange and black store bought chips!

Halloween Pumpkin Salsa!

1/2 of a Orange Pepper

1/2 cup Black Beans

2 teaspoon Pumpkin Seeds

4 leaves Cilantro

1 clove Garlic

1/4 White Onion

1 cob Roasted Corn

1/3 cup canned Pumpkin

2 teaspoon Sugar

Tortilla Chips

I started by going through my beans and making sure 

there were no foreign items from the bag.

This is a necessity when making beans.

Soak your beans according to the directions on the bag.

I soaked mine overnight.

The next morning I rinsed the beans, and then placed 

them in clean water to cook.

I let them simmer with a lid on for 1 1/2 hours.

Set the lid a little to the side so the steam can escape.

Rinse when they are done and refrigerate.

Roast your orange pepper on your stove, if it is gas.

Just keep turning the pepper with tongs until most

of your pepper is roasted.

When you are done roasting, place the pepper in a 

small bowl and cover with plastic. The heat trapped in 

the plastic helps you get the roasted skin off of the pepper.

After 20-30 minutes, pull the skin off of the pepper.

Leave a little on, like above.

Cut the pepper in half and take the seeds out.

Then chop the pepper into small bite size pieces.

For the roasted corn, I used an ear I purchased at 

a grocery store. The store grills out every weekend,

and they roast corn, grill ribs and tri tip. It is 

all so incredibly good! You can also roast your corn in

a pan on your stove.

Cut the corn off of the cob.

Chop your white onion.

Chop your clove of garlic.

Put everything we chopped in the bowl, which includes,

onion, orange pepper, corn and garlic. Add your beans.

Mix together.

Add pumpkin seeds, chopped  cilantro, pumpkin and sugar.

Mix well again.

Refrigerate until ready to serve.

Enjoy!

Thanks for joining me today!


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