Sweet potato tacos with leeks and almond salsa
Sweet potato tacos with leeks and almond salsa
Rating: (1 rated)
Recipe Yield: Total time: 1 1/2 hours | Serves 4 to 6
1 red bell pepper 1 tablespoon oil 1 ounce chiles de árbol, stems removed but left whole 1/2 to 1 habanero pepper, split lengthwise 2 tablespoons pine nuts 3 tablespoons sliced almonds 1 pound small tomatillos, rinsed and peeled 2 plum tomatoes, quartered lengthwise 1 cup water Salt 2 to 2½ tablespoons red wine vinegar

Step 1 Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.

Step 2 Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.

Step 3Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 5 minutes.

Step 4Purée in a blender until smooth, add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. This makes about 1 quart of salsa, more than enough for the recipe. The remainder will keep, covered tightly, in the refrigerator for a week.

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