Potato-pepper sauce

Yield: 1 servings

Measure Ingredient
2 larges Baking potatoes
1 pounds Kosher or sea salt
1 Jalapeno pepper
Seeded and finely diced
1 tablespoon Cilantro leaves
Finely chopped
2 tablespoons Sour cream
1 tablespoon Rice wine vinegar
1 tablespoon Ketchup
½ cup Reserved cooking liquid
From black beans
Or other liquid
(if needed to thin sauce)

Preheat the oven to 425 F.

Wash and dry the potatoes. Spread the salt evenly on a baking sheet.

Place the potatoes on the salt and bake for about 45 min. Remove the potatoes from the oven and dust off any salt that is sticking to the skins.

Place the remaining ingredients except the reserved cooking liquid in the bowl of a food processor. Split the potatoes lengthwise and, with a spoon, scoop out the flesh and place in the processor. Blend on high speed for 45 seconds. If the sauce is too thick, dilute to desired consistency with the reserved bean cooking liquid. The consistency of the sauce should range between mayonnaise and cream.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 35

Submitted By DIANE LAZARUS On 11-24-95

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