This recipe comes from Natalie who got it from Dorothy. Originally developed as a canning salsa, Natalie went the way of all Walter girls and ignored the directive to preserve and prepare for the Long Winter ahead. She made this recipe her own, adding in the black beans. For anyone brave enough to can this salsa, Nat says please give it a try. Then share with the rest of us lazy grasshoppers.
Natalie's Fresh Salsa
10 garden-fresh ripe tomatoes, diced
1 red onion, finely diced
1-2 jalapenos, seeded and finely diced (keep seeds for heat, if desired)
1 4-ounce can fire roasted diced green chilis (add additional can, if desired)
1 15-ounce can black beans, drained and rinsed
1 handful cilantro, chopped (add more to taste, if desired)
2 cloves garlic (to start with)
1/2 teaspoon cumin
1/2 teaspoon sugar
juice of one lime (optional)
salt and pepper
Mix all ingredients together. Season to taste. Recipe is adaptable: Dad likes it without cilantro. Eric likes extra jalapenos. Natalie loves the green chilis and sometimes adds more.
1-2 jalapenos, seeded and finely diced (keep seeds for heat, if desired)
1 4-ounce can fire roasted diced green chilis (add additional can, if desired)
1 15-ounce can black beans, drained and rinsed
1 handful cilantro, chopped (add more to taste, if desired)
2 cloves garlic (to start with)
1/2 teaspoon cumin
1/2 teaspoon sugar
juice of one lime (optional)
salt and pepper
Mix all ingredients together. Season to taste. Recipe is adaptable: Dad likes it without cilantro. Eric likes extra jalapenos. Natalie loves the green chilis and sometimes adds more.
