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Black bean, tomato and green chile salsa

September 18, 2009

Everybody loves to have a quick and easy sauce/salsa in their go-to recipe collection that they can whip up quickly and easily. This salsa takes no time at all and it is full of flavor. It can be paired with chicken, fish, or pork. Leftovers can be used to scramble with eggs or even make black bean tacos. The options are unlimited. Hope you enjoy!

What you will need:
1 can black beans, drained

1-2 green chiles, roasted.

Note: You may also use canned green chiles (double check your GF grocery guide or call company to make sure it is GF). Don’t feel like using chiles? Jalapeños and roasted bell peppers would be great also.

1 can diced tomatoes.

Note: You may also use canned diced tomatoes with chiles already in them such as: Eden’s Food version.

2 cloves garlic, minced

1 onion, minced

½ tablespoon white balsamic vinegar

Pinch of Thyme powder or you may use 1 sprig of fresh thyme, minced

¼ teaspoon Ground Coriander

½ teaspoon Ground Cumin

Pinch of Ancho chile powder

Salt and Pepper, to taste

EVOO, to sweat out onions and garlic.

– Preheat skillet to medium/medium-low.
– Pour about 1 tablespoon of EVOO into skillet and cook onions and garlic for a couple minutes. Be careful not to burn the garlic.
– Add rest of ingredients, heat through and serve.

For more information:

Triumph Dining: Gluten Free Grocery Guide

One Comment leave one →
  1. September 22, 2009 2:24 pm

    Congrats on the Foodie Blogroll!

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