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Hearty Fresh Tomato Salsa

Yield 16 servings (serving size: 1/2 cup)
"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

Nutrition Information

  • calories 86
  • caloriesfromfat 12 %
  • fat 1.1 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 17.1 g
  • fiber 4.1 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 253 mg
  • calcium 25 mg

How to Make It

  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.)