Hearty Fresh Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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You can adjust the amount of jalapeños and chipotles to your preference of zest and zing; we like it spicy. The recipe makes a lot, but it can be cut in half. We eat it with chips and go through it quickly. -Doris R. Durkee, St. Charles, MO Ingredients:
4 pounds tomatoes, peeled, seeded, and chopped (about 6 cups) |
1/2 teaspoon salt |
1 cup fresh corn kernels (about 2 ears) |
1 cup minced fresh cilantro |
1/4 cup finely chopped vidalia or other sweet onion |
1/4 cup finely chopped red onion |
2 teaspoons sugar |
1/4 teaspoon freshly ground black pepper |
3 tablespoons fresh lime juice |
3 jalapeño peppers, seeded and chopped |
2 garlic cloves, minced |
1 (15-ounce) can black beans, rinsed and drained |
1 (7-ounce) can chipotle chiles in adobo sauce |
Directions:
1. Place tomatoes in a colander; sprinkle with salt. Toss gently; drain 30 minutes. Combine tomato mixture, corn, and next 9 ingredients (through beans) in a large bowl. Remove 1 chipotle chile from can; finely chop. Add chile and 8 teaspoons adobo sauce to corn mixture, stirring to combine. (Reserve remaining chiles and adobo sauce for another use.)
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