- 1 - 15oz can black beans - drained and rinsed
- 1 - 15oz can of garbanzo beans - drained and rinsed
- 12oz package of frozen petite corn
- 1 medium red ripe roma tomato
- 1/4 cup chopped fine white onion
- 1 medium size red bell pepper
- 1 medium size green bell pepper
- 3 tablespoon chopped fresh cilantro
- 1 large bottle of Paul Newman's Balsamic vinegar dressing
- 1 tablespoon Paula's Pepper Jelly Habanero Hot Pepper jelly (you can use mild or hot if you prefer less heat)
- 1 large bag of tortilla chips
| Is our 'Paula's Habanero Pepper Jelly- 8oz missing into your sideboard? | | Put |
Slice and take out all of the seeds from the bell peppers. (Trim event he white insides off.) Rinse with water. Dice bell peppers into 1/4" pieces. Put into a large bowl.
Add diced white onion, tomato, cilantro, beans, corn, balsamic vinegar and pepper jelly.
Put approx. 1/4 of mixture into a blender and blend. Pour back into bowl and mix together with a spoon.
Taste salsa to see of it is spicy enough for you, if not then add more pepper jelly.
Refrigerate for approx. 2 hours before serving. Serve with tortilla chips.
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