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Chutney Salsa

Ingredients

  • 3/4 cup chopped red bell pepper
  • 2/3 cup canned black beans, drained
  • 1/2 cup hot mango or Major Grey’s chutney, chopped
  • 1/3 cup whole-kernel corn
  • 2 tablespoons sliced green onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon diced green chiles
  • 1/8 to 1/4 teaspoon ground coriander
  • 4 to 6 drops hot pepper sauce (optional)
  • Baked tortilla chips or pita bread wedges (optional)
  1. COMBINE bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander, and hot pepper sauce in medium bowl; mix well. Cover; refrigerate for 2 hours.
  2. Let stand at room temperature for 30 minutes before serving. Serve with tortilla chips or pita bread wedges.

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