I hate eating the same thing twice, so, if I have to consume leftovers I must morph them into something more interesting. For the leftover pupusas and black beans, I made two types of salsas to enable their day-after makeover.
All you need is:
5 or 6 tomatoes (big romas or regular-sized vine-ripened)
bunch of cilantro (you remember what I said about cilantro, don’t you?)
1/4 white or red onion
1 1/2 jalapenos
1/4 red bell pepper
2 1/2 limes
1 tbs brown sugar
honey (this is debatably non-vegan, so if you’re bee-sensitive, just leave this out)
a knife and some black gloves
Cut the stemmy navel out of all your tomatoes, then slice them into a few big chunks and chuck them into the blender. Throw the onion, a jalapeno and half the bunch of cilantro in there too (you can use less cilantro if you’re a PUSSY.) Squeeze two of your limes in there and sprinkle 4 pinches of salt and 1 tablespoon of brown sugar in there. Blend until smooth, put in a bowl with some…. CILANTRO on top. And there you have it. Easy and so good you could drink it.
For the pineapple salsa you’ll first want to slice the skin from the edges of the pineapple until there are no spikey cevases left and it’s mostly yellow fruit. Dice the pineapple, red pepper and jalapeno into miniature-sugar-cube sized chunks, only chop the jalapeno a little finer. Chop up the rest of the cilantro and throw this all into a good sized bowl. Sprinkle on 1 or 2 pinches of salt, the rest of your lime juice and a drizzle of honey. (You can also add some sliced/diced avocado if you want a creamier mix.) Mix it up with a spoon and it is ready to eat with tortilla chips or on a reheated vegan pupusa. SHAZAM.
This stuff looks great in jars and can go on everything. The tomato salsa is a borderline gazpacho if you like your gazpacho really spicy, salty and a bit sweet. Try these on tacos or a quesadilla, mind = blown.