Back to Recipes

Tomatillo, Corn and Black Bean Chutney

Appetizers, Sauces, Snacks, Vegetarian, Low Phosphorus, Low Potassium, Low Sodium

Ingredients

Based on 40 servings per recipe.

  • 1 lb or ~18-20 tomatillos, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, choppped
  • 4 jalapenos, seeded and minced
  • 1 cup onions, chopped
  • 1/4 cup whole kernel corn
  • 1/4 cup black beans, cooked
  • 1/4 cup black olives, sliced
  • 2/3 cup red wine vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon fresh cilantro, chopped
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin

Preparation

  1. In a large sauce pan, bring all ingredients to a boil, stirring frequently.
  2. Reduce heat and boil gently, stirring occasionally.
  3. Keeps refrigerated 4-6 weeks and frozen up to a year.

About This Recipe

A mixture of fresh flavors make this a delicious salsa dish that adds a twist to plain meat or great flavor to create south of the border meals.

More recipes like this


Taco Seasoning


Seasonings, Low Sodium

Apple Filled Crepes


Breakfast, Desserts, Low Potassium, High Protein

Mocha Mixer


Breakfast, Snacks, Low Protein, Low Sodium