Black bean salsa (lf)
7 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Tomatoes; peeled, coarsely chopped |
| 2 | cups | Sweet red peppers; chopped |
| 2 | cups | Onions; chopped |
| 2 | cups | Cider vinegar |
| 1 | cup | Green pepper; chopped |
| ½ | cup | Jalapeno peppers; seeded, minced |
| 3 | Garlic; minced | |
| ¼ | cup | Sugar |
| ¼ | cup | Tomato paste |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Cumin |
| 19 | ounces | Black beans; drained, rinsed (540 mL) |
| ¼ | cup | Fresh coriander; chopped |
Directions
1. In Dutch oven, combine all but beans and coriander, and bring to boil.
Reduce heat and simmer, stirring often, for 60-90 mins or until thickened.
2. Add beans and coriander and cook for 5 mins. Immediately fill and seal 2-cup canning jars, leaving ½" headspace. Process in boiling water bath for 20 mins.
Per tbsp (15mL):
15 calories, trace fat
1 g protein, 3g carbo
Contributor: Canadian Living Sept 96 Posted to recipelu-digest Volume 01 Number 272 by Cathleen <catht@...> on Nov 18, 1997
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