Search for anything:

Black Bean Salsa

dips, meatless

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
1/2 cup jalapeño peppers; seeded, minced
3 cloves garlic; minced
1/4 cup sugar
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon cumin
1 can (19 oz) black beans; drained, rinsed
1/4 cup fresh coriander; chopped

In Dutch oven, combine all but beans and coriander, and bring to boil. Reduce heat and simmer, stirring often, for 60-90 minutes or until thickened. Add beans and coriander and cook for 5 minutes. Immediately fill and seal 2-cup canning jars, leaving 1/2 inch head space. Process in boiling water bath for 20 minutes. Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Contributor: Canadian Living - September, 1996

Yield: 7 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU