Tomatillos are a key ingredient for this black bean salsa. When a friend recently gave me fresh tomatillos from her garden, I dug through my old recipes to find this favorite from the 90s. Back then, it was a staple at many gatherings.
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Preparation time: 20 minutes Total time: 20 minutes
One-butt kitchen needs:
- Herb Scissors or Herb Roller Mincer will make short work of slicing cilantro and Italian parsley.
- For recipes that call for minced garlic, chopped nuts, and various other diced foods, a Manual Food Chopper works great.
- To squeeze a lime, use a Manual Citrus Juicer or a Lemon Lime Squeezer.
Serves 6 to 12
- 2 15-oz cans black beans, slightly drained
- 1 cup Pace Medium Picante Sauce or Sadie’s Not As Hot Salsa (or your favorite salsa)
- 1/2 red bell pepper, diced
- 3 large tomatillos, diced (about 1/2 cup)
- 2 Campari tomatoes, diced
- 2 garlic cloves, minced
- 1/2 fresh Anaheim green chili
- 1/3 cup lightly packed cilantro leaves, sliced (about 1/2 bunch)
- 2 tbsp Italian parsley, sliced
- 1 tsp oregano
- 1 lime, juiced
- Tortilla chips
Slightly drain black beans. Add salsa, diced vegetables, and spices. Squeeze in the juice of one lime. Mix well. Serve with tortilla chips.