Beet Salsa with Habañero

Also known as Passover Salsa de Betabel con Habañero

2 cups diced boiled beets — or roasted with skin on* (1/8-inch dice)
2 scallions — (1 oz) finely sliced
1/4 cup yellow bell pepper — (1/8-inch dice)
1 jalapeno — (fresh only remove seeds and veins), chopped
Freshly squeezed juice of 1 lime
Freshly squeezed juice of 1 orange
1/4 cup firmly packed cilantro — chopped
2 tablespoons olive oil
salt

*Boil beets 25 to 30 minutes or roast at 350°F to 375°F. To test for doneness, knife should go in very easily.

Mix all ingredients together and let sit at room temperature 20 minutes before using.

Serves 6 to 8


Imusa Salsa Dish 3 Piece, Multi Color

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.