St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
---------------------------------------------

Sweet Potato Salsa

1-2 lbs sweet potatoes, peeled and diced
1-2 tbsp crushed dried jalapeno chilies
1 bunch green (scallions) onions
juice of one orange and one lime

Cook the diced potatoes in boiling water until just soft (~8 minutes)
Drain and dry for about 5 minutes - I do this by heating a cast iron skillet 
to just more than "warm" (not hot - still able to touch with the hand w/o 
mucho discomfort), turning off the heat and turning the diced potatoes into it 
and allowing to air dry until reaching room temp.

Mix juice, chopped scallions and chilies in a bowl and toss with potatoes 
until coated uniformly.  Chill, salt to taste and serve.

Will keep for a couple of days in the fridge...


- level best -
Andrew H. Auld

From: Andrew Auld
Date: Tue, 15 Nov 2005
To: Anglican@stsams.org 
Subject: RECIPE - Interesting salsa recipe - good with grilled 
        salmon, grouper and pork loin....