In this recipe for Spicy Black Bean Salsa, jalapeno peppers are roasted in the oven before they are added to the Spicy Black Bean Salsa. When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands, and avoid touching your face when working with peppers.
Spicy Black Bean Salsa
Yield: approximately 3 cups.

4 jalapeno peppers
2 cans (15 ounce) black beans, rinse and drain
2 cups frozen corn
1 medium sweet red pepper, diced
1 cup chopped seeded tomato
1/2 cup red onion, chopped
1/3 cup lime juice
2 tablespoons chopped fresh cilantro
2 garlic cloved, mined

Place jalapenos on a cookie sheet and broil for 4 minutes, or until heat begins to blister the skins of the jalapenos. You can also grill these peppers on an grill, again do so until the skins begin to blister. With tongs rotate the peppers so that all of the sides of the pepper become blistered and blackened. Place the peppers in a bol; sover for 15 to 20 minutes. Peel off and discard the charred skin. Remove the steams and the seeds, finally chopped the peppers into small pieces.

Combine the remaining ingredients with the chopped peppers. Cover and store in the refrigerator. This salsa will say fresh for about 5 days.

This recipe was adapted from The Taste of Home Cookbook