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Recipe from: RSHelgerson
Servings: about 5 cups
Great party or game day salsa also pretty good over eggs! Quick and very easy to prepare.
28 ounce can diced tomatoes, drained
2 garlic cloves, or equivalent diced or dried
1 tablespoon lemon juice
1 teaspoon salt
2 tablespoons granulated sugar
2 pepperoncini peppers, stems removed
1 medium onion, cut in half
1 cup frozen corn
1 or 2 jalapeño chiles, stems removed, to taste
20 to 30 pitted black olives — about ½ of a 15 ounce can
⅔ cup crushed pineapple
15 ounce can black beans, drained
15 ounce can diced tomatoes, drained
1 teaspoon chili seasoning mix
Remove two ¼ inch slices from the center of the two onion halves and place aside, then quarter the remaining onion halves. In blender, place diced tomatoes from 28 ounce can, garlic, lemon juice, pepperocini peppers, salt, sugar, chili seasoning and remaining onion. Run blender on low to medium speed until smooth and thick. Place mixture into a microwave safe mixing bowl and cook on high for three to four minutes, stir mixture half way through cooking time. Coarsely dice the two onion slices. In a separate microwave safe bowl combine diced onions, corn, beans and just enough water to cover contents then cook on high for three minutes or until onions are slightly transparent. Drain water and add to tomato mixture. Coarsely dice olives and jalapeño chiles, add them, the 15 ounce can of diced tomatoes and the crushed pineapple to the salsa mixture and mix well by hand. Refrigerate until cooled and serve.
The black beans are completely optional; I like them for the added texture and color.