Eggplant Chipotle Salsa
From chefmeow 16 years ago
- 10 minutes to make
- Serves 8
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 shopping list
- 4 cloves garlic minced shopping list
- 3/4 teaspoon salt shopping list
- 5 ounces small green beans cut into 1 inch lengths shopping list
- 4 chipotle chilies in adobo julienned shopping list
- 1 teaspoon adobo sauce shopping list
- 2 tablespoons roasted peeled seeded and diced red bell pepper shopping list
- 1 tablespoon sherry vinegar shopping list
How to make it
- Sauté eggplant with garlic and salt for 4 minutes in water.
- Blanch beans in boiling salted water for 30 seconds then drain well.
- Combine all ingredients in mixing bowl then cover and chill.
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