Did you know salsa is the number one condiment in America? Because people like to say SAL-SA. (Seinfeld…watch it!)
I have begun to love using balsamic vinegar in both sweet and savory dishes, but I had never thought about adding it to Mexican food. One weekend I had some seafood enchiladas with balsamic salsa roja out at a restaurant. That salsa was tangy and delicious- I wanted to see if I could recreate a balsamic salsa at home.
I used what I had on hand, so this can easily adapt to whatever is in your pantry. I also added some fresh corn because I am determined to each as much fresh corn before the short season is over. I ate this over chicken for dinner since I had some leftover, but I bet it would also work on tacos, tortilla chips, or taquitos.
1/2 cup picante sauce
1/4 cup black beans
1/4 cup fresh corn
1 tablespoon balsamic vinegar
1 tablespoon lime juice
1/2 teaspoon cumin
In a medium saucepan over medium heat, combine all ingredients. Bring to a boil. Cook for 4-7 minutes. Garnish with cilantro. Refrigerate for at least 2 hours to overnight to let the flavors meld together. Serve warm or chilled.