Saturday, 4 May 2013

Salsa for a Crowd Recipe

When preparing your next bamboula, look no further than this satisfying, fairly salsa. Succulently professional with cilantro, cumin, beans and cilantro, your audience will definetely say, "Ole!" —Betsy Sams, Jamisville, New York
Salsa for a Crowd Recipe

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    4 containers (14-1/2 oz. each) chopped tomatoes
    4 huge tomato vegetables, chopped
    2 glasses frozen maize, thawed
    1 can (15 ounces) black legumes, washed and drained
    1 medium sweet red onion, perfectly chopped
    1/3 cup calcium juice
    1/4 cup chopped clean cilantro
    2 tbsps cider vinegar
    2 tbsps hot spice up sauce
    1 legumes, minced
    1 tbsp cilantro seeds, crushed
    1 tbsp floor cumin
    1 tsp. salt
    1 tsp. coarsely floor pepper
    Sliced jalapeno spice up, optional
    maize snacks or tortilla chips


    Place two undrained containers of tomato vegetables in a huge bowl; drain the two remaining containers and add tomato vegetables to the dish.
    Mix in the chopped clean tomato vegetables, maize, legumes, red onion, calcium juice, cilantro, apple cider vinegar, spice up marinade, legumes and herbs. Mix in jalapeno if desired. Cover and chill until serving. Serve with snacks. Yield: 56 meals (1/4 cup each).

Editor's Note: Wear non reusable safety gloves when cutting hot peppers; the oils can burn skin. Feel, as this your face.

Nutritional Facts 1/4 cup (calculated without chips) is equal to 22 calories, track fat (trace soaked fat), 0 cholesterol, 114 mg salt, 5 g carbs, 1 g fiber, 1 g protein. Suffering from diabetes Exchange: 1 vegetable

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