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Home > Resources > The Outdoors > Cooking > Dutch Oven

Black Bean Salsa

7 c Tomatoes; peeled, coarsely chopped
2 c Sweet red peppers; chopped
2 c Onions; chopped
2 c Cider vinegar
1 c Green pepper; chopped
1/2 c Jalapeno peppers; seeded, minced
3 Garlic; minced
1/4 c Sugar
1/4 c Tomato paste
1 1/2 ts Salt
1 ts Cumin
19 oz Black beans; drained, rinsed (540 mL)
1/4 c Fresh coriander; chopped

In Dutch oven, combine all but beans and coriander, and bring to boil. Reduce heat and simmer, stirring often, for 60-90 mins or until thickened.

Add beans and coriander and cook for 5 mins. Immediately fill and seal 2-cup canning jars, leaving 1/2" headspace. Process in boiling water bath for 20 mins.

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