BLACK BEAN SALSA

BLACK BEAN SALSA
Makes about 3 cups

1 can black beans, drained, rinsed

1 diced bell pepper

2 large tomatoes, diced

1 small onion, diced

1/4 cup chopped fresh cilantro

1 tablespoon lime juice

1 tablespon red wine vinegar

Salt and pepper to taste

1 teaspoon powdered cumin

1 teaspoon coriander

1 minced jalapeño pepper

Dash of hot sauce of your choice

Combine all ingredients in a large bowl. Refrigerate if desired before serving.

Good with chips or grilled fish.

STRAWBERRY-PEACH SALSA RECIPE

The women of the canning collective behind Si Se Puede Salsa Company modified this recipe to make Strawberry-Blueberry Salsa, which is amazing. They recipe came from Ball.

Strawberry-Peach Salsa

Makes about 6 or 7 half-pints

1/2 cup white vinegar

6 cup (total) peeled, sliced peaches and stemmed strawberries

1-1/4 cups chopped red onion

4 jalapeño peppers, minced

1 red bell pepper, seeded, minced

1/2 cup loosely packed chopped cilantro

2 tablespoons honey (liquid)

1 clove garlic, minced

2 teaspoons ground cumin

1/2 teaspoon cayenne

Prepare canner, jars, and lids.

In a saucepan big enough to hold all the fruit at a boil, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly. Boil gently for 5 minutes, stirring, until thickened. 

Ladle salsa into hot jars, leaving 1/2-inch headspace. Process for 15 minutes in a boiling water bath.

WATERMELON SALSA

Watermelon Salsa

Makes about 2-1/3 cups

2 cups finely diced watermelon

1 to 2 jalapenos, minced

2 tablespoons finely diced red onion

2 tablespoons chopped fresh cilantro

1 tablespoon chopped flat-leaf parsley

1/8 teaspoon freshly grated ginger (optional)

1/2 teaspoon salt

1/2 teaspoon pepper

Carefully mix everything together and let sit for 30 minutes to blend flavors. Best when used within a few hours of making.