I feel like I make a batch of fresh salsa once a month. I love having it in the fridge and I’d say I inherited the obsession from both my mom and dad, who each have great homemade salsa recipes of their own. My traditional recipe kind of combines my favorite things about each of theirs, but Cowboy Salsa is something I got from my Aunt Julie who lives in Colorado.
After a visit to Colorado I asked her for the recipe, which she shared with me. I’ve changed it up over the years, making different variations depending on which vegetables I had on hand. While experimenting recently to develop new recipes using maple syrup, her cowboy salsa came to mind. Typically it is a combination of vegetables — corn, cucumbers and black beans are pretty standard — with a base that is spicy from cayenne or chili powder but satisfyingly sweet, usually from a sweet chili sauce. But, I found myself wondering what it would taste like with a bit of maple syrup, instead.
And the results, my friends, are pretty magical. Served with sweet potato tortilla chips (my favorites are from Food Should Taste Good) makes it a delightful combination of spicy + sweet. I really love the recipe with some cucumber mixed in, but opted to leave them out at my husband’s request. Do it whichever way you like! Bonus: to make sure you try this recipe with high-quality, pure, 100% natural Maple Syrup the fine folks at Glenna Farms have offered a code good for 10% off. Visit their website, order some syrup and use code DAN16 at checkout.
1/2 cup sweet corn
1/2 cup black beans
1/2 cup diced tomatoes
1/8 cup chopped red onion
3 tbsp chopped cilantro
Juice of 1 fresh lime
2 tbsp Glenna Farms pure maple syrup
1/8 tsp cayenne pepper
1/8 tsp sea salt
In a small dish, combine the Glenna Farms Pure Maple Syrup, cayenne pepper and sea salt and stir to combine. In a medium bowl, combine all chopped vegetables, beans, lime juice and cilantro. Toss with syrup mixture and refrigerate for for 2-3 hours, serve immediately.
While some salsa gets better after a few days in the fridge, I’ve found this recipe to be one that is best served and consumed within 8-12 hours of mixing it up.