Chutney Salsa Recipe

Ingredients
<br>- 3/4 cup chopped red bell pepper
<br>- 2/3 cup canned black beans, drained
<br>- 1/2 cup CROSSE & BLACKWELL® Hot Mango Chutney
<br>- 1/3 cup whole-kernel corn
<br>- 2 tablespoons sliced green onion
<br>- 2 tablespoons chopped fresh cilantro
<br>- 1 tablespoon ORTEGA® Diced Green Chiles
<br>- 1/8 teaspoon ground coriander
<br>- 4 drops hot pepper sauce (optional)
<br>- tortilla chips
<br><p></p>Directions
<br>step 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.  Let stand at room temperature for 30 minutes before serving.  Serve with chips or crackers.
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Ingredients
- 3/4 cup chopped red bell pepper
- 2/3 cup canned black beans, drained
- 1/2 cup CROSSE & BLACKWELL® Hot Mango Chutney
- 1/3 cup whole-kernel corn
- 2 tablespoons sliced green onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon ORTEGA® Diced Green Chiles
- 1/8 teaspoon ground coriander
- 4 drops hot pepper sauce (optional)
- tortilla chips

Directions
step 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. Let stand at room temperature for 30 minutes before serving. Serve with chips or crackers.

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