I love the colors of summer food. Bright, vibrant hues that scream freshness!
This fresh salsa is one of my favorites. Fresh tomatoes, mangos (or peaches or nectarines), cilantro, black beans, and just a little bit of fresh hot pepper. It is not too spicy, which makes it perfect to pair with a spicy grilled chicken.
Spicy Grilled Chicken
6 boneless chicken breasts or 10 boneless chicken thighs
1 Tbs smoked paprika
1 Tbs chili paste (or 1 tsp crushed red pepper flakes)
6 cloves garlic, crushed
2 teaspoons kosher or sea salt
1/3 cup olive oil
1/3 cup Worcestershire sauce
1/4 chopped mint leaves
Place chicken pieces in a Ziploc bag.
Combine paprika, chili paste, garlic, salt, olive oil, Worcestershire sauce, and mint. Add to the bag with the chicken. Seal and mix well. Cover and refrigerate for 2-3 hours, or overnight.
Heat grill. Remove chicken from marinade and grill until cooked through.
Serve with Black Bean Fruit Salsa, if desired.
Adapted from Once Upon a Plate
Black Bean Fruit Salsa
1 cup black beans, drained & rinsed
1 cup corn
3-4 tomatoes, chopped (or 2 cups quartered cherry tomatoes)
1-2 mangos, nectarines, or peaches, chopped
1 hot banana or jalapeno pepper, minced
1 small red onion, finely chopped
5 green onions, sliced
3 Tbs fresh lime juice
2 garlic cloves, minced
2 Tbs olive oil
½ bunch cilantro, finely chopped
½ tsp salt
Combine all ingredients. Toss gently. Serve with tortilla chips or as a condiment to grilled chicken or fish.
Also try with Grilled Peruvian Chicken Thighs