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Salsa For A Crowd.

Chef.at.Home's picture
Ingredients
  Canned diced tomatoes 58 Ounce (4 Cans, 14 1/2 Ounce Each)
  Tomatoes 4 Large, chopped
  Frozen corn 2 Cup (32 tbs), thawed
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Sweet onion 1 Medium, finely chopped
  Lime juice 1⁄3 Cup (5.33 tbs)
  Minced fresh cilantro 1⁄4 Cup (4 tbs)
  Cider vinegar 2 Tablespoon
  Hot pepper sauce 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Coriander seeds 1 Tablespoon, crushed
  Ground cumin 1 Tablespoon
  Salt 1 Teaspoon
  Coarsely ground pepper 1 Teaspoon
  Corn chips/Tortilla chips 1 Cup (16 tbs)
Directions

Place two undrained cans of tomatoes in a large bowl.
Drain the two remaining cans; add tomatoes to bowl.
Stir in the chopped fresh tomatoes, corn, black beans, onion, lime juice, cilantro, vinegar, pepper sauce, garlic and seasonings.
Stir in jalapeno if desired.
Cover and refrigerate until serving.

Recipe Summary

Cuisine: 
Mexican

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