Salsas recipes

Black Bean Salsa (Hearon)

Course : Salsas
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 / Directions:

* 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

Black Bean Salsa (Hearon)

Ingredients:

Preparation / Directions:

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