Eggplant-Chipotle Salsa

Ingredients:
  • 1 eggplant, peeled and diced
  • 4 cloves garlic, minced
  • 3/4 Tbsp salt
  • 5 oz. small green beans, cut into 1-inch lengths
  • 4 chipotle chiles en adobo, julienned
  • 1 Tbsp adobo sauce
  • 2 Tbsp roasted, peeled, seeded, and diced red bell pepper
  • 1 Tbsp sherry vinegar
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Preparation:

Sauté eggplant with garlic and salt for 3-4 minutes in water. Blanch the beans in boiling salted water for 30 sec. Drain. Combine all ingredients in mixing bowl.

Servings:
Source: Jane Waddell; from "The Great Salsa Book" by Mark Miller
Submitted by: Recipe Group Member
Date: Aug 2, 1995

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