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Black Bean Salsa (Hearon) |
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| Course : |
Salsas |
| From: |
HungryMonster.com |
| Serves: |
1 |
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Ingredients:
| 1 |
medium |
poblano chile* |
| 2 |
cans |
black beans -- cooked, rinsed |
| 2 |
tablespoons |
pomegranate juice -- fresh |
| 1/4 |
cup |
bell peppers -- red |
| 1/4 |
cup |
bell peppers -- yellow |
| 2 |
cloves |
garlic -- roasted, peeled, chopped |
| 1 |
slice |
onion -- white, 3/4 inch inch thick, roasted and chopped |
| 1 |
tablespoon |
cilantro -- fresh, chopped |
| 1 |
tablespoon |
chiles chipotle en adobo -- canned |
| 1/4 |
teaspoon |
cumin seed -- toasted |
| 1 |
teaspoon |
salt |
| | |
Preparation:
* stemmed, seeded -- diced (roast and peel the poblano)
Combine all ingredients in a sauté pan. Over medium hea toss for several minutes. Add salt to taste.
Trhasfer salsa to glass bowl and serve at room temperature.
Source: Adapted from "Salsa" by Reed Hearon 1993. Reprinted in Food Arts Magazine, June 1993, page 82 |
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