Tomatillo, Corn and Black Bean Chutney

Ingredients

Based on 40 servings per recipe.

• 1 lb or ~18-20 tomatillos, chopped
• 1 cup red bell pepper, chopped
• 1 cup green bell pepper, choppped
• 4 jalapeños, seeded and minced
• 1 cup onions, chopped
• 1/4 cup whole kernel corn
• 1/4 cup 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

Preparation

1. In a large sauce pan, bring all ingredients to a boil, stirring frequently.
2. Reduce heat and boil gently, stirring occasionally.
3. Keeps refrigerated 4-6 weeks and frozen up to a year.