Sweet 'N' Hot Bean Salsa
|Dried black beans||1⁄2 Cup (8 tbs), washed|
|Habanero/2 tablespoons coyote cocina howlin' hot sauce||2 , sliced into rings, with seeds (Fresh)|
|Ginger juice||1⁄2 Cup (8 tbs) (About 8 Ounces Fresh Ginger Root, Grated And Squeezed In A Garlic Press)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Yellow tomatoes||2 , seeded and diced|
|Fresh lime juice||1 Tablespoon|
Cook the beans for 1 to 1 1/2 hours, or until just tender, adding 1/3 teaspoon of the salt towards the end.
Drain the beans and transfer to a clean pan.
Add the habaneras, ginger juice, sugar, and 1/4 cup water to the beans, and bring to a boil.
Reduce the heat, cover, and simmer for 15 minutes.
Remove from the heat and strain off the liquid (this can be used as a barbecue glaze for grilled chicken or pork).
Lightly rinse the beans and habanero mixture under running water and transfer to a mixing bowl.
Add the tomatoes, lime juice, and the remaining 1/3 teaspoon salt, and thoroughly combine.