1/2 c Black beans, dried
1 ts Salt
2 ea Habanero chiles, sliced into
— rings, with seeds
1/2 c Ginger juice
3/4 c Sugar
1/4 c Water
2 ea 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