Chili-Style Salsa

With black beans and chili powder for an added pop of flavor, this salsa is great for a party or as an appetizer.

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  • Serving Size: 2 tablespoons
  • Makes: 6 pints
  • Prep: 30 mins
  • Stand: 30 mins
  • Cook: 20 mins

Chili-Style Salsa

Directions

  1. If desired, peel tomatoes. Seed, core, and coarsely chop tomatoes (you should have about 7 cups). Place tomatoes in a large colander. Let drain 30 minutes; discard any liquid.
  2. In a 4- to 6-qt. stainless steel, enamel, or nonstick heavy pot combine tomatoes and the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes, stirring occasionally. Remove from heat.
  3. Ladle hot salsa into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

From the Test Kitchen

*Tip

Chile pepper contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Chili-Style Salsa)

  • Per serving:
  • 18 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 135 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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