BLACK BEAN-CHIPOTLE SALSA

 

  • Cooking Time: 0
  • Servings: 14
  • Preparation Time: 15

Ingredients

  • 1 can (8 ounces) pineapple slices in juice, drained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup canned pimentos, diced
  • 1/2 cup onion, diced
  • 1 can (4 ounces) diced green chiles
  • 1/4 cup cilantro, chopped
  • 1/4 cup olive oil
  • 1 chipotle pepper, puréed and strained*
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1 tablespoon garlic, minced
  • 1 teaspoon ground cumin seed, toasted**
  • Salt and pepper, to taste
  • * Use 1 pepper from canned chipotle pepper in adobo sauce, if available.
  • ** To toast, place seeds in a small skillet. Roast on medium heat for about 30 seconds, shaking the skillet, until the spice smells roasted and pops.

Directions

  • Grill pineapple slices on gas or charcoal grill until slices have brown grill marks, turning once.
  • Cut into 1/2-inch dices.
  • In a large bowl, combine pineapple with remaining ingredients except salt and pepper; mix well.
  • Season with salt and pepper, to taste.

Notes

Serve with any grilled meat.

Categories: Salsa 
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