6 sweet potatoes (about 2 3/4 pounds) |
2 tablespoons olive oil |
4 scallions, chopped fine |
1/2 cup chopped drained bottled roasted red peppers |
1/3 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine |
2 vine-ripened tomatoes, seeded and chopped fine |
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt |
2 tablespoons balsamic vinegar |
1 teaspoon salt, or to taste |
1/2 teaspoon freshly ground black pepper, or to taste |
1/2 fresh jalapeño chile, seeded and chopped fine (wear rubber gloves) |
1/4 to 1/2 cup water if necessary |
accompaniment: baked tortilla chips or crudités such as jícama or fennel |
