Shared Recipes

Comment

Comment by margaret hudson on March 15, 2010 at 4:07pm

I can truly reccomend this Salsa !!
Over grilled ckicken or fish.
Way to go neighbor.
M.Hudson

Comment by La Mesa Today on January 10, 2010 at 8:36am

Chris Lavin's Caribbean Black Bean and Mango Salsa

Ingredients:

One pineapple
One red onion
One bunch of scallions
One jar of roasted red peppers
Two cans of black beans
One bunch of cilantro
Two ripe mangoes
1/4 cup of apple cider vinegar
1/4 cup of lime juice
Hot sauce to taste
Salt to taste

This recipe is a little cooking and a lot of chopping.
First: skin the pineapple and cut in disks. Heat the barbecue and grill these disks for six or seven minutes on each side. Grill marks should be visible. Set aside to let cool.

In a serving dish, compile:

Skin and slice as much of the ripe mangoes and cut in small cubes.
Dice the red onion.
Chop the scallions, white and green.
Chop the roasted red pepper (you can roast, skin and chop fresh red peppers if you are ambitious)
Chop the cilantro
Rinse and add the black beans
When they are cool, core and cube the roasted grilled pineapple.
Add the hot sauce.
Salt to taste
Add lime juice and vinegar.

Toss the ingredients, cover and place in fridge. After a few hours, toss ingredients again. Truth be told, this can be served immediately after you make it but it is better if it cools and the flavors have a chance to mix. In a perfect world, you make this a day before. It's flavors are best 24 to 48 hours after making. The vinegar keeps it good and edible for four or five days.

I serve this as a cold side dish for warm lobster medallions or grilled jerk chicken. Colorful and flavorful, healthy and impresses your guests with your ability to mix flavors that exceed the sum of its parts. Enjoy. Makes enough for a party of eight or ten with leftovers that improve with age.