Winter Salsa I Food

WINTER BLACK BEAN SALSA

Winter Black Bean Salsa image

Get ready to dance with Winter Black Bean Salsa! Seasoned with cumin, cilantro, lime juice and garlic dressing, this black bean salsa is delicious.

Provided by My Food and Family

Categories Peppers

Time 35m

Yield Makes 32 (2-Tbsp.) servings.

Number Of Ingredients 9

Ingredients

1 can (16 oz.) black beans, rinsed, drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1 medium tomato, chopped
1/4 cup chopped red onion
1/4 cup fresh lime juice
1 env. GOOD SEASONS Garlic & Herb Dressing Mix
2 Tbsp. chopped cilantro
1/2 tsp. minced fresh jalapeño pepper
1/4 tsp. ground cumin

Steps:

Mix all ingredients in large bowl until well blended; cover. Refrigerate at least 15 minutes.
Serve with tortilla chips. Store leftover salsa in airtight container in refrigerator.

Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

WINTER SALSA I

Winter Salsa I image

Make and share this Winter Salsa I recipe from Food.com.

Provided by Diana Adcock

Categories Sauces

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 ancho chilies
1 (14 ounce) can whole tomatoes
2 cloves garlic
1/2 cup onion
3 teaspoons cilantro
1 teaspoon sugar
1/4 teaspoon salt

Steps:

If you can only find dried ancho chilies remove stems and cut into 1 inch pieces, cover with boiling water and let stand for 30 min.
Drain the chilies and put into a blender with 1/2 of the tomatoes and juice.
Process until semi smooth.
Add this and all remaining ingredients into a saucepan and simmer for 15 minutes.

Nutrition Facts : Calories 154.4, Fat 2.5, SaturatedFat 0.3, Sodium 414.2, Carbohydrate 32.4, Fiber 9.2, Sugar 12.6, Protein 6

WINTER SALSA WITH CHIPOTLE AND ORANGE

Winter Salsa with Chipotle and Orange image

Categories Condiment/Spread Sauce Onion Tomato Sauté Super Bowl Quick & Easy Orange Bell Pepper Winter Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

1 yellow bell pepper, chopped coarse
1 onion, chopped coarse
1/3 cup olive oil
1 navel orange
1 tablespoon minced canned chipotle chilies in adobo*, or to taste
a 28-ounce can whole Italian plum tomatoes, seeded and drained well
1 small green bell pepper, diced
1 tablespoon chopped fresh coriander
1 tablespoon fresh lime juice
*available at Hispanic markets, and some specialty foods shops.

Steps:

In a skillet sautée yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and chilies to onion mixture and cook 1 minute.
Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.

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