You are here

Chunky Salsa

Chunky Salsa

Nutrition Facts
  • cal. (kcal) 126
  • Yield: 10 cups at $1.53 each
  • Prep: 35 mins
  • Cook: 15 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
  • 3 pounds plum tomatoes, cored, seeded and diced
  • 1 20 - ounce package frozen corn kernels, thawed
  • 2 medium onions, chopped
  • 6 cloves garlic, roughly chopped
  • 2 jalapeno chiles, seeded and minced
  • 1/2 cup cilantro, chopped
  • 1 5 1/2 - ounce can tomato juice (about 2/3 cup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 15 - ounce can black beans, drained and rinsed

Directions

  1. Combine tomatoes, corn, onions, garlic, jalapenos, cilantro, tomato juice, salt and pepper in an 8-quart pot. Bring to a simmer over high heat.
  2. Reduce heat to medium and simmer for 10 minutes. Stir in beans and cook 5 minutes. Cool and spoon into jars. To give as a gift, pair with tortilla chips and include a chip-and-dip bowl, if desired. Refrigerate with this note: Use within 2 weeks.

Nutrition Information for Chunky Salsa

PER SERVING: 126 cal., 1 g total fat 418 mg sodium, 26 g carb. (6 g fiber), 6 g pro.