Tropical Black Bean Salsa: (if it's not Tropical Enough for you yet)

Here's something to go with that giant bag o' chips you picked up for the upcoming week-end.  I prefer blue chips or multi-grain chips with my salsas, but this is a nice alternative to the Pace.  Of course, with all of the tomatoes and peppers starting to come in (I picked 3 or 4 tomatoes and an armful of peppers this morning), you should really break out some pico de gallo, too.  you can get hot pepper jelly at Culina (of course).  Stonewall Kitchen and Lollipop Tree both make good ones.  I'm telling you, the pepper jelly is key.

Fair warning, this stuff is addictive and there will be spoiled dinners, so don't yell at your guests if they don't eat their main course and please don't yell at me.  I warned you....

TROPICAL BLACK BEAN SALSA

1 Cup canned black beans, rinsed  and drained

1  mango, peeled , seeded and chopped

1/2 c. finely chopped fresh pineapple or one 8oz. can crushed pineapple in juice, drained

1 medium orange (optional) peeled, sectioned and finely chopped

3 small kiwis, peeled and finely chopped (2/3 cup)

1/4 c. green onions, white and light green parts, thinly sliced

1/4 c. chopped sweet red bell pepper (may also add an orange one for extra color)

2 TBL or more  chopped fresh cilantro

1TBL fresh lime juice (may subst. lemon if that’s all you have)

1-2 TBL. regular or hot pepper jelly (to taste)

1 tsp. cumin 

cayenne or hot sauce to taste

Mix everything together except kiwi.  Cover and chill for 4 to 24 hours and stir in kiwi just before serving. Makes 3 1/2 cups.

Happy Cooking and Happy Eating!

Jess