Zesty Santa Fe Salsa

Ingredients

• 2 teaspoons chiles in adobo sauce canned (from chipotle peppers)
• 15 ounce black beans rinsed drained canned
• 1 teaspoon chipotle peppers in adobo sauce canned chopped
• 4 servings corn chips 
• 0.5 cup kernel corn whole frozen
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves minced
• 0.5  jalapeno minced seeded
• 4 servings garnish: jalapeño pepper seeded sliced lengthwise
• 2 tablespoons juice of lime 
• 1 large onion thinly sliced
• 14.5 ounce hunt's petite tomatoes diced with mild green chilies canned
• 0.3 teaspoon salt 
• 2 tablespoons vegetable oil 

Equipment

• sauce pan
• blender

Directions

1. Saut onion and garlic in hot oil in a large saucepan over medium-high heat 5 minutes or until tender.
2. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat to medium low, and cook, covered, 10 minutes, stirring occasionally.
3. Process 1 cup tomato mixture in a blender until smooth, stopping to scrape down sides; return to saucepan.
4. Stir in black beans, corn, and salt; cook 3 minutes or until thoroughly heated. Stir in cilantro and lime juice.
5. Garnish, if desired.
6. Serve with your choice of chips.