Tomatillo, Corn and Black Bean Chutney

0
549
tomatillo-corn-black-bean-chutney
Servings:
40

Ingredients

  • 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 no salt whole kernel corn
  • 1/4 cup no salt 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

Directions

In a large sauce pan, bring all ingredients to a boil, stirring frequently.

Reduce heat and boil gently, stirring occasionally.

Keeps refrigerated 4-6 weeks and frozen up to a year.

Author Unknown

Comments

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