Yeah, we haven’t posted for a while. We’re busy and hungry and tired and not cooking very many worthwhile new things. M is only eating produce, and I am only eating strange concoctions that I can make in the crockpot and/or freeze and then reheat.
BUT, I made some incredibly delicious salsa to eat on chips, on top of salad, on top of quesadillas, and, well, just on a spoon. You should make some right now. It may be one of the best things you’ve ever done with a sweet potato that didn’t also clog your arteries.
Roasted Sweet Potato Salsa
1 sweet potato, peeled and diced small
1 red onion, diced small
1 Tbs. olive oil
1 tomato, diced small
1 avocado, diced small
2 Tbs cilantro, chopped
1 clove roasted garlic, chopped – or 1 Tbs. diced garlic from a jar – or some granulated garlic
1/4 cup lime juice (fresh from 2 limes, or just 1/4 cup)
Cumin
Salt
Roast the sweet potato and the onion for a total of 20 minutes, stirring once halfway through. Let cool completely. Separately, combine all the other ingredients and blend with the sweet potatoes and onions. Season with salt, garlic, and cumin to taste.
Eat immediately. It lasts ok in the fridge if it’s well-covered, but not for more than two days. (But don’t worry. It just won’t last that long.)
Breadwinner 