CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Sauces, Pulses |
2 |
1/2 cups |
INGREDIENTS
1 |
|
Chile, Poblano roasted, peeled, stemmed seeded and diced |
2 |
c |
Beans, Black, cooked rinsed |
2 |
tb |
Juice, Pomegranate, fresh |
1/4 |
c |
Bell Peppers, Red stemmed, seeded, diced |
1/4 |
c |
Bell Peppers, Yellow stemmed, seeded, diced |
2 |
|
Garlic cloves; roasted peeled, chopped |
1 |
sl |
Onion, white (3/4" inch) roasted and chopped |
1 |
tb |
Chiles Chipotle en adobo (canned) |
1 |
tb |
Cilantro, fresh, chopped |
1/4 |
ts |
Cumin Seed, toasted ground |
|
|
Salt |
INSTRUCTIONS
BLACK BEAN SALSA
=========================== > Directions < ==========================
Combine all ingredients in nonreactive bowl; toss briefly in saute pan over
medium heat; salt to taste.
Scale-up: Can be scaled up in direct proportion.
=========================> Credits and Notes <=====================
Source: book: Adapted from Salsa by Reed Hearon 1993 Reprinted in Food Arts
Magazine, June 1993, page 82
[ shared by Dorothy Hair Davis 3/94]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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