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Receta Autumn Black Bean Salsa
by Global Cookbook

Autumn Black Bean Salsa
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Ingredientes

  • 1 lrg sweet potato, baked and peeled
  • 2 c. cooked or possibly canned black beans, liquid removed
  • 1 x red onion, peeled and diced
  • 1 x clove garlic, chopped
  • 1 x yellow or possibly orange bell pepper, seeded and diced
  • 1 x jalapeno, seeded and diced
  • 1 x red apple, cored and diced
  • 1/4 c. apple cider vinegar
  • 1 x lime, Juice of
  • 1/4 c. fresh parsley, minced
  • 1/4 c. fresh sage, minced
  • 2 tsp grnd coriander
  • 1/8 tsp grnd cayenne pepper Kosher salt to taste Grated sharp Cheddar cheese, for garnish (optional) Toasted pumpkin seeds, for garnish (optional)

Direcciones

  1. Makes 5 c.
  2. With the startling flavor pairings of ingredients like sweet potatoes and apples, this salsa from my friend Scott Avery is an easy-to-prepare appetizer which is delicious served with blue corn chips. It also makes a hearty pasta sauce (see note). The flavors taste best if the salsa is made the night before and allowed to sit at least 6 hrs before serving.
  3. Divide the sweet potato, placing half in a mixing bowl, and mash till smooth. Dice the remaining half and add in to the bowl. Add in the remaining ingredients and combine well. Allow the salsa to rest a minimum of 6 hrs. Top with a sprinkling of cheese and pumpkin seeds just before serving.
  4. Note: To serve with pasta, heat the salsa quickly in a saute/fry pan over high heat. Toss with freshly cooked pasta and serve immediately, topped with a sprinkling of cheese and pumpkin seeds. If you cannot find fresh sage, add in a bit more fresh parsley (to taste), adjusting the amount of jalapeno and cayenne to suit your palate.