Beet Salsa with Habañero
Posted On May 21, 2016
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
*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