OKEECHOBEE SALSA AND CHIPS

Ingredients Weight Measure
Black beans, canned, rinsed, drained 2 cups
Corn kernels, cooked
Cilantro, chopped 1 bunch
Olive oil 1/4 cup
Vinegar 1/4 cup
Sugar 2 Tbsp.
Red onion, brunoise 1 ea.
Green bell pepper, brunoise 1 ea.
Tomato, brunoise 1 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.
Chili powder 1 tsp.
Cumin 1 tsp.
Salt 2 tsp.
Pepper 1 tsp.
Tortillas, cut into 1" strips 20 ea.
Oil for deep frying as needed

Method

  1. Place all ingredients except for tortillas and frying oil, into a large mixing bowl. Combine. Hold refrigerated until service.
  2. Fry tortillas until golden and crispy. Drain. Serve with salsa.

Yield: 1 serving