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Title: Black Bean Salsa (Lf) Categories: Sauces/dips Yield: 7 Cups 7 c Tomatoes; peeled, coarsely -chopped 2 c Sweet red peppers; chopped 2 c Onions; chopped 2 c Cider vinegar 1 c Green pepper; chopped 1/2 c Jalapeno peppers; seeded, -minced 3 Garlic; minced 1/4 c Sugar 1/4 c Tomato paste 1 1/2 ts Salt 1 ts Cumin 19 oz Black beans; drained, rinsed - (540 mL) 1/4 c Fresh coriander; chopped 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 1/2" 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 |