My Aunt Jody shared this recipe with me. I had really liked her Black Bean Salsa, but I am not a big fan of vinegar - in fact, I rather detest it - so when I got the recipe, I decided to decrease or eliminate the vinegar. I tried it, but almost immediately changed my mind. The cider vinegar is an essential part of the flavor of this delicious salsa, an admission that I never thought to make about any recipe! - Betsy
1 Red or Gold Bell Pepper
1 Sweet Onion
1 Garlic Clove, Minced
1 4 oz. Can Diced Green Chilies
1 tbsp Canned Diced Jalapeños (Optional)
1 tbsp Olive Oil
5 cups Black Beans*If you are using canned black beans, use 3 (15 oz.) cans.
2 tbsp Apple Cider Vinegar
1 tbsp Cumin
1 15 oz. Can Petite Diced Tomatoes
2 cups Chicken Broth
1Dice bell pepper and onion. In a large saucepan, sauté bell pepper, onion, garlic, diced green chilies, and diced jalapeños (if desired) in 1 tablespoon olive oil until softened.
2Add beans, vinegar, cumin, tomatoes, and chicken broth to the pot. Simmer over medium heat, stirring occasionally, until thickened, usually about 30 minutes. Remove from heat.
3Serve (warm or cool) with corn chips. Keep leftover salsa in the refrigerator.
Ingredients
1 Red or Gold Bell Pepper
1 Sweet Onion
1 Garlic Clove, Minced
1 4 oz. Can Diced Green Chilies
1 tbsp Canned Diced Jalapeños (Optional)
1 tbsp Olive Oil
5 cups Black Beans*If you are using canned black beans, use 3 (15 oz.) cans.
2 tbsp Apple Cider Vinegar
1 tbsp Cumin
1 15 oz. Can Petite Diced Tomatoes
2 cups Chicken Broth
Directions
1Dice bell pepper and onion. In a large saucepan, sauté bell pepper, onion, garlic, diced green chilies, and diced jalapeños (if desired) in 1 tablespoon olive oil until softened.
2Add beans, vinegar, cumin, tomatoes, and chicken broth to the pot. Simmer over medium heat, stirring occasionally, until thickened, usually about 30 minutes. Remove from heat.
3Serve (warm or cool) with corn chips. Keep leftover salsa in the refrigerator.
Gluten Free Black Bean Salsa
