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Zesty Santa Fe Salsa

Yield Makes 4 1/2 cups
Top an ordinary baked potato with this salsa, sour cream, and cheese for a super Tex-Mex meal.

Ingredients

  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 (14.5-ounce) can HUNT'S Petite Diced Tomatoes with Mild Green Chilies
  • 1/2 jalapeño pepper, seeded and minced
  • 1 teaspoon chopped canned chipotle peppers in adobo sauce
  • 2 teaspoons adobo sauce (from canned chipotle peppers)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup frozen whole kernel corn
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • Garnish: jalapeño pepper, seeded and sliced lengthwise, forming a fan
  • Tortilla or corn chips

How to Make It

  1. Sauté onion and garlic in hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat to medium low, and cook, covered, 10 minutes, stirring occasionally.

  2. Process 1 cup tomato mixture in a blender until smooth, stopping to scrape down sides; return to saucepan.

  3. Stir in black beans, corn, and salt; cook 3 minutes or until thoroughly heated. Stir in cilantro and lime juice. Garnish, if desired. Serve with your choice of chips.