Title: Sweet & Hot Bean Salsa
Categories: Ethnic Sauce Vegetable
Yield: 2 Cups

1/2	c	Black beans, dried
1	ts	Salt
2		Habanero chiles, sliced into - rin
1/2	c	Ginger juice
3/4	c	Sugar
1/4	c	Water
2		Yellow tomatoes, seeded & - diced
1	tb	Lime juice

Wash & drain the beans. Place in a large pot covered with water & cook until soft, about 1 to 1 1/2 hours depending on the age of the beans. Drain & transfer to a clean pot.

Add the salt, habaneros, ginger juice, sugar & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Remove from heat & strain off liquid, rinse & transfer to a mixing bowl. Stir in tomatoes, lime juice & let sit for 30 minutes before serving.

This salsa rates a 7 out of 10 on the heat scale.

NOTE: To make ginger juice, grate 8 oz of ginger & squeeze through a garlic press.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995

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