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We're hosting a potluck and someone else is making chili, so yesterday I made a batch of black beans in the instant pot, then some classic salsa: 3 big tomatoes (wrinkly heirloom ones if you fancy) Half a head of garlic A medium red onion A jalapeño (de-seeded for General Audiences, more if you like) A chipotle pepper (same) Zest of a lime and juice of two limes A handful of cilantro leaves Salt to taste Smash the garlic and chop everything else roughly. Put all the liquid, the peppers, and like a tenth of the rest of the ingredients in the blender and blitz it until it's completely liquid. Drop the rest of the ingredients in and pulse until it's the texture you want. I then used that salsa to make this salsa: 16 oz black beans, drained 1 can ro-tel About half a cup of red salsa Half a medium red onion, chopped fine A jalapeño, de-seeded and minced 4 oz corn kernels Zest and juice of a lime 3 Tbsp garlic, minced 2 Tbsp tasty oil (garlic, chili, or just good olive oil) 1/4 cup of minced cilantro leaves 1 tsp cumin 1/2 tsp cayenne pepper Put it all in a bowl, fold to combine, salt to taste, and refrigerate for at least an hour before eating.
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Feb 11, 2024 19:29
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| # ¿ May 12, 2024 20:16 |
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