[CH] Made this tonight..Rec posted by Michelle De Witt 17/11/99
Lukasz Electronics (lukasz@midcoast.com.au)
Sat, 17 Jun 2000 21:41:51 +1000
I made this tonight to take up to the Pistol Club and Gourmet Society at
Woolgoolga tomorrow..
I Added some Pineapple Juice and chopped pieces,(not much) and
substituted flat leaf Parsely for the Cilantro on account of I missed my
window of opportunity at the Soopermarket and used what I had..
For Chiles I used some Mitimita Chiles "Ethiopian"(the seeds came from
David Yoshiba in Japan) only ripe Chiles I had on hand..
Still turning Red (slowly)..With care these may be suitable for cooler
areas..
Used fresh and tinned Tomatoes..
Chopped some lime zest in also (1/4 of lime)..
Using CC Sccops as dippers due to the fact that Blue Corn Chips have not
made it to Coffs Harbour yet..<sigh>
IMHO this is a great salsa.. worth making, Tastes excellent..
"Damm Fine" Recipe Posted By Michelle De Witt 17/11/99
Chile-Heads List
Black Bean Salsa
Makes about 1 1/2 quarts
1 cup dry black beans, soaked overnight in water
2 (14.5 oz.) cans chicken broth
2 (16 oz.) cans diced tomatoes, drained (or 6-8 medium fresh tomatoes,
chopped)
4 jalapeno peppers, or more to taste; seeded if desired
1 sweet yellow bell pepper, diced
1 yellow onion, chopped very fine
2 cloves garlic, chopped fine
2/3 cup fresh cilantro leaves, chopped fine
Green tops of 1 bunch green onions, chopped fine
Ground cumin to taste
Salt and fresh ground black pepper, to taste
1 teaspoon vinegar
Juice of 1/2 lime
Drain beans, then bring to boil in the chicken broth, reduce heat and
simmer
for about an hour, or until tender-firm, neither hard nor mushy. Drain
beans
and add tomatoes, jalapenos, bell pepper, yellow onion, green onions,
garlic,
cilantro, cumin, black pepper, salt, vinegar and lime juice. Toss
thoroughly.
Serve with lightly salted blue corn chips.
Luke In Oz
dipping
p.s. Just as well I made double the Recipe..