I don't really know how it started but several years ago I made this awesome salsa recipe for my monthly Stamp Camp. I have heard it called many things over the years including Cowboy Caviar, Veggie Crack, Kitchen Sink Salsa, and Southwest Salsa but 'round these parts it is known as Stamp Camp Salsa. If I do not make it for Stamp Camp I hear about it. Seriously. My regulars expect it every month and I am beginning to believe that they come to Stamp Camp not for the projects (which are awesome) or the camaraderie, (which is the BEST) or for my sparkling personality (which needs no explanation) but strictly to get their monthly salsa fix.
Sooooo, I may be shooting myself in the foot here and I may never see some of my favorite stampers ever again but by popular demand here is the recipe:
Stamp Camp Salsa
1 red onion, chopped
2 cans Rotelle Tomatoes
(you really do need to use Rotelle tomatoes and I prefer the ones with cilantro & lime)
2 cans black beans, rinsed and drained
2 cans sweet corn, drained (you can use frozen if you prefer and fresh corn is even better!)
1 bunch of cilantro, chopped (to taste, but one can never add too much cilantro IMO)
Juice of 2 limes (use a lime juicer to get it all!)
2 avocados cut into cubes
Throw everything but the avocado in a large bowl and refrigerate for at least 2 hours to allow the flavors to blend. (I like to make mine the day before) Cube avocado just before serving and toss with the rest. This makes a Stamp camp size batch which you can cut in half. But I wouldn't recommend it. It will disappear quickly. If you do have any left over (which I doubt you will) it is awesome over grilled chicken or mixed with rice or quinoa for a healthy side dish. Yum. You're welcome.
To all my Stamp Camp ladies, (you know who you are), I better see you all next month or I will know for sure that it really was all about the Salsa.
That's all for today. I will be back tomorrow with a few pics from this past weekend's Holiday Catalog Kick-Off! Thanks for stoppin' by!
