Sunday, January 24, 2010

Remarkable Double Bean Salsa

For a large family gathering over the weekend, I was planning a special salsa, that included mashed avocado, in which to dip blue corn tortilla chips as the appetizer for our New Mexico dinner.

I planned ahead and got a bunch of avocados five days in advance to be sure they would be ripe. They weren't.

Quickly I had to improvise with a couple ingredients picked up at our Dekalb Farmers Market. The result was a creamy, spicy fresh new dish, a large cleaned-out salsa bowl and several requests for the recipe.

Here it is.

Double Bean Salsa for Dipping

1 (14-ounce) can black beans, drained and rinsed
1 (14-ounce) chickpeas, drained and rinsed
1 large fresh jalapeƱo, including all or at least part of seeds
1 small red onion
1 medium bunch cilantro, including stems, rinsed
1 (14-ounce) can "petite" diced tomatoes (without flavorings)
3/4 teaspoon salt, plus to taste
1/8 teaspoon black pepper
3/4 cup sour cream

In food processor, finely chop beans and chickpeas, by pulsing. Scrape down inside of container several times. Transfer mixture to mixing bowl.

To food processor add jalapeno, onion, cut in chunks, plus cilantro including stems (cut off bottom half inch). Pulse, then chop until very fine, scraping down inside of container. Add this mixture to beans.

Add tomatoes, including their juices, to beans. Add salt, pepper and sour cream. Stir well.

Let sit 10 minutes, stir again, then taste. Add salt as needed.

This will mellow over a half hour or more.

Serve with tortilla chips for dipping.

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