By the way, while we're at it, there is an excellent site to research peppers, called Pepperscale.
I now like to use the following in my Black Bean Salsa:
- Poblano These last two are alternatives to each other.
- Chilaca Ditto, alternative to Poblano. Probably my first choice.
- 2 cans of black beans, or 1 lb dry beans (cooked with some kombu in the pressure cooker or Instant Pot).
- 1 can of corn
- 3 stalks of celery, sliced paper thin
- 2-3 Jalapeños, finely sliced
- 2 Serranos, finely sliced
- 1 Chilaca or Poblano pepper, sliced fine
- 1 bunch of cilantro finely chopped
- 1 bottle of Salsa Verde
- 2-3 limes, juiced
Clean all the ingredients, and slice the peppers fine, paper thin is the ideal. The celery also, paper thin is best (use the mandoline). I use all of the cilantro and again, just try to millimeter is. Now you'll understand why I love sharp knives. The finer you cut these things, the more the flavor spreads throughout. The secret to success here is the balance between aroma and heat.
As a practical matter, if you first pour the Salsa over the mixture, then you can wash out the bottle with the lime juice to get all of the salsa out.
I prefer to let it marinate in the fridge for a day, and you can keep it for 4-5 days. You can serve it on tostadas, or rice cakes, or masa tortillas.
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