1 cup red, yellow, and/or orange bell pepper, diced
1 poblano pepper (mild or hot), diced
1 jalapeño pepper, diced
1-2 roma tomatoes, chopped and seeded and dried on a paper towel to remove excess juice
1/4 red onion, diced
1 clove garlic, minced
1 large handful cilantro, chopped
~ this makes more than needed for the dip
1 can refried black beans
2 T pickled jalapeño pepper juice (or water)
1 t ground cumin
16 oz tub of lowfat sour cream (recommended Horizon Organic)
6 oz shredded Monterey Jack or cheddar cheese (recommended Organic Valley)
Assemble the salsa (minus tomatoes) and refrigerate to let the flavors blend. Heat the beans over medium low heat just to loosen them up and stir in the pepper juice, cumin and salt to taste. Spread into container and let cool in the fridge for about an hour. Spread a layer of sour cream over the beans and top with cheese. Chill in the fridge. Add as much salsa as desired, adding tomatoes just before serving. The assembled dip will keep in the fridge for a few days, however it will last longer without the salsa, which tends to release its juices over time. Tastes great with organic blue tortilla chips!
~The leftover salsa is great on its own, and is good as a pizza topping or added to guacamole, burritos, soups or chili. If serving as a salsa, it tastes even better with a little salt and a squeeze of lime juice, and served with warm tortilla chips. And of course this dip is best in late summer when everything is super fresh and ripe from the garden!