Sabroso means tasty in Spanish… I’m not sure if I used it in the right context or not, but hey, I only have a minor in the language so I’m not expected to know, right?
This salsa is called Sabroso Salsa because it is simply that, a tasty sauce… especially the next day, once all of the flavors sit and have a chance to mingle with each other.
If you have any leftover grilled corn, use it! If not, no worries! Canned corn will do just fine.
I served this salsa with tortilla chips but it would also be delicious served on crackers or bite sized baguette slices topped a little avocado and cheese. Appetizers, anyone?
Don’t forget to check the tips section for 2 great ideas for using up leftovers!
Simple Sabroso Salsa
Time: 5 minutes
Servings: A lot! It made about 3 -4 cups of salsa.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 can Rotel, drained
1 tbsp. jalapeños, diced
2 tsp. cumin
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
2 tsp. lime juice
Mix all ingredients together and let sit in the fridge until ready to serve. Yum!
- Play with the spices. You can add as little or as much of each as you’d like!
- I spooned leftover salsa over grilled chicken for dinner the next day. Yum!
- Another idea for leftovers!!!! I used the rest of the leftover salsa to make a simple pasta dish. I heated the salsa in the microwave and mixed it with cooked, drained pasta shell noodles and leftover shredded chicken. It was so yummy!!