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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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EGGPLANT CHIPOTLE SALSA This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987. Ingredients:
1 eggplant peeled and diced |
4 cloves garlic minced |
3/4 teaspoon salt |
5 ounces small green beans cut into 1 inch lengths |
4 chipotle chilies in adobo julienned |
1 teaspoon adobo sauce |
2 tablespoons roasted peeled seeded and diced red bell pepper |
1 tablespoon sherry vinegar |
Directions:
1. Sauté eggplant with garlic and salt for 4 minutes in water.
2. Blanch beans in boiling salted water for 30 seconds then drain well.
3. Combine all ingredients in mixing bowl then cover and chill.
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