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Chef Jeff’s Black Bean & Sweet Corn Salsa

8 Roma tomatoes, seeded and diced
1 red bell pepper, roasted and diced
1 tomatillo, diced
2 jalapeño peppers, seeded and minced
15 oz, can black beans, drained and rinsed
8 oz. whole kernel corn
½ Cup fresh chopped cilantro
¼ Cup ketchup
Juice from one lime, about ¼ cup
2 T. Garlic, chopped
2 T. Hot Sauce
2 T. sugar
1 tsp. garlic salt

Combine all ingredients in a mixing bowl. Allow to “marry” for at least 2 hours. Serve with corn tortilla chips and your favorite beverage.