Hearty Fresh Tomato Salsa

"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

Yield: 16 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 12%
  • Fat: 1.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 4g
  • Carbohydrate: 17.1g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 253mg
  • Calcium: 25mg

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

Preparation

  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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