Wednesday, June 7, 2006

Appetizer Crack

Brigid's Disappearing Appetizer

(easily cuts in half measurement wise)

2 cups roasted corn, chilled before blending with other ingredients.

2 cans black beans - rinsed and drained (rinsing gets rid of a lot of the sodium, though I add a little sea salt later).

2 red peppers

2 green peppers

2 Roma tomatoes - chopped

2 jalapeno peppers, seeds removed and finely diced.

1 cup chopped cilantro. I didn't "pack it down" in the cup, just dropped it in loosely until it looked like about one cup.

1 medium to med/large red onion - chopped (but not one of those Jabba the Hut sized onions).


juice of 4 limes (if you must use lime juice, try and find the Key West brand, use 8 tablespoons).

2 Tablespoons APPLE CIDER vinegar

1 clove garlic (if you used the minced fresh in the jar, the amount to equal a clove is on the jar, about 2 tsp).

1 teaspoon sweet Hungarian paprika

few grinds of fresh pepper,

1/4 (roughly) teaspoon sea salt

1/2 teaspoon ancho chili powder (I used Penzey's, stores in many Midwest cities and you can buy on- line, very reasonably priced). Some stores carry other brands. If you absolutely can't find it, use regular chili powder.

2 Tablespoons honey

1/2 cup light or extra virgin olive oil

Directions: Wash all the produce well. Chop and combine all the fresh veggies, the corn and the beans. Chill while mixing dressing. Mix all dressing ingredients except the olive oil. In a thin stream, while using a whisk like you mean it, slowly drizzle in the olive oil, whipping it until it is emulsified (if you want to be boring you can use a blender).

Pour over veggies and stir well, chill at least two hours, re-stir and serve with chips and celery to scoop up (for the calorie conscious).

The enchiladas and biscuit recipes are in previous posts.

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