Salsa Recipes

Eggplant Chipotle Salsa

1 eggplant, peeled and diced
4 cloves garlic, minced
3/4 teaspoon salt
5 ounces small green beans, cut into 1 inch lengths
4 chipotle chiles en adobo, julienned
1 teaspoon adobo sauce
2 tablespoons roasted, peeled, seeded and diced red bell pepper
1 tablespoon sherry vinegar

Saute eggplant with garlic and salt for 3 to 4 minutes in water. Blanch the beans in boiling salted water for 30 seconds. Drain. Combine all ingredients in mixing bowl. Cover and chill.

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