My dear friend Rhenee Fadling has won several first place trophies in Breckenridge with this salsa.
2 15-oz cans black beans
1 16-oz bottle Pace medium Chipotle Salsa
1 red bell pepper, diced
5 tomatillos, diced
2 large tomatoes, diced
3 garlic cloves, crushed
1 fresh Anaheim green chili (a mild long, green chili pepper)
1/2 to 1 bunch cilantro
3 tbsp fresh Italian parsley
1 tbsp fresh oregano
1 lime, juiced
Blue corn chips
Slightly drain black beans. Add chipotle salsa, vegetables, and spices. Squeeze in the juice of one lime. Stir well and serve.
Serve with blue corn chips. I like the Garden of Eatin' Sesame Blues. Not only do I like the flavor, but the round shape also holds more salsa on each chip.