Recipe by Kumquat the Cat's friend
Posted for Zaar World Tour 2005. No tomatoes in here, but full of traditional salsa taste. Can be served as a side dish or salsa dip with pita toasts. From The Jewish Vegetarian Year Cookbook. I have not tried this recipe yet.
Top Review by Jessica K
WHipped this up to have for lunch. Never thought of adding wine to salsa before, it was good! I used roasted red pepper strips instead of reg bells, just wanted to see. The beans, peppers, avocado, and wine all taste so good! Thanks for a new idea!
- 1 1⁄2 lbs red peppers, stemmed, seeded, diced fine (4 medium)
- 1 cup red onion, diced fine
- 1 tablespoon garlic, minced
- 2 tablespoons olive oil
- 1⁄3 cup white wine (fruity)
- 1⁄2 teaspoon dried oregano
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon Tabasco sauce (or to taste)
- 1 tablespoon fresh lime juice or 1 tablespoon lemon juice
- 3 tablespoons cilantro, chopped (fresh coriander)
- salt & freshly ground black pepper, to taste
- 1 avocado, chopped for garnish (optional)
Directions See How It's Made
- Heath olive oil in a 10" skillet over moderate heat. Add peppers and onion and saute until vegetables start to soften, about 3-4 minutes.
- Add garlic and saute 1 minute.
- Add wine and oregano and cook 3-4 more minutes, until vegetables are tender, but still have bite.
- Remove from heat, allow to cool slightly, then stir in beans, tabasco, lime juice and cilantro. Add salt and pepper, to taste. Add garnishes, if desired.