This recipe is something I just concocted. I've made other salsas, but never concocted something like this. It started out from memory from a recipe from the Weber Grill recipe book, which is an amazing wonderful yummy book to look through -- highly recommended! And it was REALLY good.

This recipe is very easy. It's mostly a matter of chopping. The grill book listed it with a recipe for bbqing a thick cut of steak, with a mexican-style rub on it. It would also go as a side dish for any mexican dish, say burritos, to replace the usual refried beans. Serves 4 as a salad-type dish.

• 1 firm-ripe avocado, diced large. You want it not to be mushy-ripe.
• 2 medium vine-ripe tomatoes, diced large. Red, not pink.
• 1 poblano pepper, diced small
• 1 can of black beans, drained. 14.5 ounces I think. Soup can sized.
• Fresh cilantro, a good fistful of leaves, chopped coarsely
• 1/4 cup diced sweet (videlia) onion.
• 1/4 cup sweet corn relish, or use frozen corn plus a teaspoon of vinegar
• Juice of a lemon, or equivalent in RealLemon (2-3 Tablespoons)
• Coarsely ground black pepper

Mix everything together. Let it chill for flavors to blend, if possible, for at least an hour. Taste. Add any additional lemon, pepper you want. It should not need salt... there's salt in the canned beans. Note that the poblano will get spicier as it sits. You can make this spicier if you like, but it's intended to be eaten by the half-cupful or more, as a side dish / salad, as opposed to as a condiment, so I would not make it really spicy. Serve with a dallop of sour cream if you like.

(My old house really looked like that in the winter!)

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Last Modified: 28 May 2009