Black Bean Salsa

A variation on the popular black bean salsa served at some of the Royal restaurants.

130g/4½oz black beans soaked overnight in water to cover
2 serrano chilies (or to taste)
1 red onion
1-2 tomatoes
Grated rind and juice of one lime
2 tbsp Mexican beer (optional)
1 tbsp olive oil
Small bunch of coriander chopped

Drain the beans and put them in a large saucepan. Pour in water to cover and place the lid. Bring to the boil, lower the heat slightly and simmer the beans for about 40 minutes or until tender. They should still have some bite and should not have begun to break up. Drain, rinse under cold water, drain again and leave to cool. Chop up the chilies finely and remove the seeds. Always handle chilies with care, wear gloves and avoid touching your face and eyes and wash your hands thoroughly.
Chop up the onion and tomato finely.
Place the beans in a bowl; add the onion, tomato and chili. Stir in the lime rind and juice, beer, oil and coriander. Season with salt and mix well. Chill before serving.

4 replies
    • jgreen
      jgreen says:

      Dear Cookie: Thank you for writing to Royal resorts News. I will request the recipe from The Royal Market and publish it here for you.

    • jgreen
      jgreen says:

      Dear Cookie: Thank you for writing to Royal Resorts News. Here is the recipe for the Pico de Gallo salsa available at The Royal Market resort stores. A word of warning, the quantities in the recipe I received are sufficient to make one kilo of salsa, so you will need to adjust it if you want to make a smaller amount.

      Pico de Gallo
      828g of finely chopped tomato
      255g finely chopped white onion
      17g finely chopped serrano chili (remove the seeds for a milder salsa, make sure you wear gloves when chopping chili)
      25g fresh coriander, finely chopped
      Lime juice (50g lime)
      1g dried oregano
      4g salt
      2g ground pepper
      5g garlic

      Chop up tomato, onion, chili and coriander, mix ingredients and season. Serve with tortilla chips.

      Here is another recipe for a quick version of Salsa Mexicana using canned tomatoes courtesy of The Royal Market.

      Quick Salsa Mexicana
      8 servings (1/4 cup each)
      Easy homemade salsa made with canned tomatoes, fresh jalapeño peppers and onions.
      1 cup of chopped tomatoes
      ¼ cup chopped onion
      2 tablespoon chopped fresh cilantro
      1 japaleño pepper, seeded, finely chopped
      1 clove garlic, minced (1 clove = about ½ tsp)
      ½ teaspoon granulated sugar
      ¼ teaspoon salt
      ¼ teaspoon ground black pepper
      Tortilla chips, optional
      2 tablespoons of lime

      1. Combine tomatoes and juice with the onions, cilantro, jalapeño pepper, garlic, sugar, lime, salt and black pepper in small bowl; cover.
      2. Refrigerate at least 2 hours to allow flavors to blend.
      3. Serve with tortilla chips, if desired.

      I hope you enjoy your salsa, do remember that the first recipe is for a large amount of salsa so you may need to reduce the quantities..


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