| 3 | cn | (16-oz) black beans |
| 1 | cn | (16-oz) whole kernel corn |
| 1 | cn | (16-oz) diced Italian tomatoes |
| 1 | pt | Salsa cruda (recipe below) |
| 3 | | Long green peppers (I used Anaheims; but Numex, Big Jims and others are fine); roasted; peeled, seeded |
| 3 | | Poblano peppers; roasted, peeled; seeded |
| 1/2 | c | Fresh cilantro |
| 1/2 | c | Dry sherry |
| | Generous amount of ground cumin (I used about 2 t) |
| | Sprinkle of ground coriander |
| 6 | | Cloves garlic |
| | SALSA CRUDA |
| | Tomatoes |
| | White onions |
| | Peppers (yellow/red bells plus Jalapenos; Serranos or Habaneros; adjust amount for heat level desired) |
| 2 | | Limes; juice of |
| | Salt to taste |
