Peak thyme creative Llc

A Colorado Collaboration Featuring Black Girl Salsa

When I first discovered Black Girl Salsa I was very impressed by the heat levels and fresh bold flavors. As chili-head, I often roll my eyes at salsa brands that “warn” me about their heat level. I am often left very unimpressed. NOT with Black Girl Salsa! Shauna Sankey, owner and creator of Black Girl Salsa uses local ingredients and sells a variety of salsas at various heat levels. If you’re looking for some real heat and amazing flavor, you will love Black Girl Salsa!

To learn more about Black Girl Salsa, read my article from the November 2023 issue of Colorado Springs Lifestyle Magazine. https://citylifestyle.com/articles/bringing-the-heat-to-colorado

Arepas

Elevate your breakfast or brunch with this quick and delicious arepas recipe! Golden corn-cakes, stuffed with gooey cheese, topped with a perfectly fried egg and drizzled with a bold salsa. (Black Girl Salsa is my favorite!) With minimal prep and maximum flavor, this easy recipe turns simple ingredients into a gourmet, Instagram worthy meal that's ready in minutes.

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Prep Time 10 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: South American

Ingredients Method Notes

Ingredients

  

• 1 cup Pre-cooked Cornmeal (Masa Harina or Harina P.A.N.)
• 1 cup warm water
• 1/2 tsp salt
• 1 tbsp Melted Butter Plus more for cooking
• 1 cup shredded white melting cheese (queso quesadilla, queso blanco)

Method

 

1. Prepare the dough: In a bowl, mix warm water and salt. Gradually stir in cornmeal until fully combined. Let rest 2-3 minutes. Dough should be moist but managable.
2. Divide and flatten: Split dough into 4 equal balls. Flatten each into a disc about 1/2" thick.
3. Add the cheese: Place a generous amount of shredded cheese in the center of each disc. Carefully fold the the edges around the cheese and gently pinch shut. Form into a smooth disk again. Be careful not to leave gaps or cheese will melt out.
4. Cook the arepas: Heat a non-stick skillet or cast-iron pan over medium heat. Add a little oil or butter.

   Cook each arepa 5-7 minutes per side until golden brown. Reduce heat to low, cover, and cook another 5 minutes to ensure cheese melts inside. (Or after stovetop browning, bake at 350 degrees for 5-10 minutes to melt cheese and firm the crust.
5. Serve: Top the arepa with perfectly fried egg and add your favorite salsa. (Black Girl Salsa is the best!)

Notes

Gently pressing the edges together is key for sealing; if needed, slightly dampen the dough edges with water. 

**In the image attached to this recipe, I took a different approach by browning the arepa disks without stuffing with cheese.  When the disks were golden brown, I then added the shredded cheese to half of the arepas and topped with the remaining arepas. I then grilled them much like a grilled cheese sandwich. This approach worked but I much prefer stuffing them because the cheese stays gooey and they are so much more tender.