Sweet & Hot Bean Salsa Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1/2 cup: Black beans, dried
1 tsp: Salt,
2 each: Habanero chiles, sliced into, rings, with seeds
1/2 cup: Ginger juice,
3/4 cup: Sugar,
1/4 cup: Water,
2 each: Yellow tomatoes, seeded &, diced
1 tbsp: Lime juice,
Directions:
Wash & drain the beans. Place in a large pot covered with water &
cook until soft, about 1 to 1 1/2 hours depending on the age of the
beans. Drain & transfer to a clean pot.
Add the salt, habaneros, ginger juice, sugar & water. Bring to a boil,
reduce heat, cover & simmer for 15 minutes. Remove from heat & strain
off liquid, rinse & transfer to a mixing bowl. Stir in tomatoes, lime
juice & let sit for 30 minutes before serving.
This salsa rates a 7 out of 10 on the heat scale.
NOTE: To make ginger juice, grate 8 oz of ginger & squeeze through a
garlic press.
Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
Summer 1995
Source from luhu.jp
cook until soft, about 1 to 1 1/2 hours depending on the age of the
beans. Drain & transfer to a clean pot.
Add the salt, habaneros, ginger juice, sugar & water. Bring to a boil,
reduce heat, cover & simmer for 15 minutes. Remove from heat & strain
off liquid, rinse & transfer to a mixing bowl. Stir in tomatoes, lime
juice & let sit for 30 minutes before serving.
This salsa rates a 7 out of 10 on the heat scale.
NOTE: To make ginger juice, grate 8 oz of ginger & squeeze through a
garlic press.
Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
Summer 1995
Source from luhu.jp