The weather has most definitely been on the warm side at Smith Mountain Lake this summer. Warmer than I can remember in fact. But for the sun lovers that has not been a bad thing. Many of us hate to see the summer change into fall, though I confess cooler temperatures are very appealing right now.
While you might think spicy things are taboo during the hotter months, that seems to be one of the times when you will find folks at all the Mexican restaurants of an evening or at home on the patio dipping chips in hot salsa. Salsa is one of my personal favorite foods, so when a friend gave me this deluxe salsa recipe, I was excited. It is delicious!
Black Bean Chile Dip
2 cans black beans, drained (save juice till the end for thinning)
1/2 cup green or sweet onions
1/2 bunch cilantro (for those like me who do not care for cilantro, this is barely noticeable, but adds something to the final taste)
1 Tbsp olive oil
1 Tbsp lemon or lime juice
1 tsp cumin
1 tsp ground coriander
1/2 tsp salt and pepper
1 tsp chipotle chile pepper
2 tsp Tony Chachere’s seasoning (optional)
Put all the ingredients together in a food processor and blend. If it is too dry or clumpy for you, add back in some of the bean juice. Serve with tortilla chips or cut vegetables. YUM!