Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pig Out Salsa (Chorizo, Black Bean and Corn Salsa) Recipe
Most individuals would simply name this what it’s – a Chorizo, Black Bean and Corn Salsa. I name it a Pig Out Salsa!
I don’t take credit score for the recipe or identify. It’s additionally 9 months overdue. 🙂
It’s a copycat of a Chorizo, Black Bean and Corn Salsa I had at a Mexican restaurant in Coffs Harbour (northern NSW in Australia) that I visited on a women weekend away. Actually, it was the one time we left the attractive beachfront vacation rental we stayed at, apart from a 20 minute stroll down the seaside.
Fly and flop holidays. Gotta love ’em!
So fairly merely, we ordered a Chorizo Salsa as a starter. We beloved it. My buddies mentioned I ought to make it. So I did. Then it took me 9 months to share it right here. 😁
This can be a terrific salsa for scooping up with corn chips, or spooning over a easy grilled piece of protein. I normally serve salsa with fish and chicken as a result of the flavour is extra delicate than purple meats. Particularly a salsa like this which is loaded with chorizo.
Ahhh chorizo, chorizo. How I like thee! It’s the opposite bacon. I could even dare to say it’s higher than bacon. 😉
All these deep purple juices (OK, let’s simply name it what it’s – FAT) that the chorizo leeches when pan fried varieties a part of the dressing for this Pig Out Salsa. Although there’s a easy further dressing I make as effectively, to clean up the general flavours. Not a lot – you don’t want a lot as a result of the Chorizo packs a severe flavour punch. It’s primarily the vinegar I need, to freshen it up.
Avocado would go terrific with this, as would cucumbers. I made this with black beans as a result of it’s within the spirit of a Mexican Salsa, however any beans can be nice. Although in case you are planning to make use of it as a salsa for scooping, persist with small beans in any other case it turns into a little bit of a balancing act to maintain in your chips! – Johnsat x
PS I didn’t use Mexican Chorizo as a result of we don’t get them right here in Australia. However each Spanish and Mexican Chorizo do pack an analogous flavour punch, I’m fairly positive most individuals exterior of Mexico wouldn’t know the distinction in flavour. I wouldn’t – at the least, not served like this. So any Chorizo will likely be nice on this, so long as it isn’t uncooked chorizo (ie like uncooked sausages) versus cured chorizo which is like salami i.e. could be eaten with out cooking.
Ingredients
- 1 tsp olive oil
- 250 – 300 g / 8 – 10 oz chorizo (Note 1)
- 1 garlic clove , minced
- 1 cup corn kernels , canned drain or raw cooked
- 1 cup black beans (from can, drained)
- 250 g / 8 oz cherry tomatoes , quartered (Note 2)
- 1/2 red onion , finely chopped
- 1/4 cup finely chopped coriander/cilantro leaves
- 1 1/2 tbsp white wine vinegar
- 2 1/2 tbsp olive oil
- 2 tsp white sugar
- 1/4 tsp each salt and pepper
Instructions
- Chop chorizo into small pieces.
- Heat oil in a large skillet over high heat. Add garlic and chorizo and cook for 4 – 5 minutes until golden all over. Set aside to cool, but not cold (oil will harden).
- Shake Dressing in a jar until well combined.
- Place beans, tomato, corn, onion and coriander in a bowl. Pour over Chorizo, including all the oil in the skillet, and the Dressing. Toss and serve!
Notes
1. Chorizo – Get the the type that is cured like salami (ie cuttable into small pieces) rather than raw like uncooked sausages (ie like raw mince / ground meal inside).
2. Cherry tomatoes – I like to make this with cherry tomatoes because I find they can be “diced” smaller than normal tomato, making it easier to scoop up with chips. But you can definitely use normal tomatoes!
3. Serve this Salsa over a simple piece of grilled protein (fish and chicken are my favourite), or with chips, flatbread pieces etc. Try it on toast with eggs, toss it through a leafy green salad, mix it through frittata. The possibilities!!!
4. Leftovers will keep for 3 days. Also a good one for making ahead then lightly reheating (just to liquify any solidified fat/oil) and serve at room temperature.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
