THE DEVIL’S SALSA & TORTILLA SPIKES

Makes about 5 cups
 
2 ears corn, kernels shaved from the cob
3 tablespoons olive oil, plus 1 teaspoon for baking sheet
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeded and finely diced, or more to taste
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon salt
 
1. Heat oven to 450°. Place corn on a baking sheet brushed with 
1 teaspoon olive oil, and roast until the kernels begin to brown, 
about 10 minutes. Set kernels aside to cool.

2. Place pepper directly on a lit gas burner; roast, turning with 
tongs, until charred on all sides. Transfer to a bowl; cover with 
plastic wrap. When cool enough to handle, wipe off charred skin with 
a paper towel, and remove stem and seeds. Chop into 1/4-inch dice; 
place in a large bowl.

3. Add corn, beans, half the diced mango, hot red pepper, onion, 
lime juice, remaining 3 tablespoons oil, and salt; toss to combine.

4. Finely chop remaining mango until a thick purée forms; 
stir into salsa.

TORTILLA SPIKES
Serves 8

1/4 cup olive oil
1 teaspoon chili powder
12 flour tortillas
1 1/2 teaspoons coarse salt

1. Heat oven to 350°. Combine oil and chili powder in a small bowl. 
Brush tortillas with oil mixture, and sprinkle with salt.

2. Cut tortillas into 1-inch-wide strips, and arrange in a single 
layer on two baking sheets (you will need to do two batches). 
Bake until crisp and golden brown, 8 to 10 minutes.