My newest cookbook is chockfull of healthy and tasty recipes.
I am experimenting with more vegetarian dishes as I will be making some meals for my son and his wife when she has the baby in a few weeks.
I made this salsa and I believe it is the best salsa I have ever made!
It is a recipe that takes some time but it does make 4 cups,
so I was not daunted by the task.
The ingredients are not exotic or hard to find.
They are full of wonderful colour.
Cilantro and red onion chopped.
Frozen niblet corn 2 cups
with a large seeded red pepper,
a wee bit of olive oil and brown sugar
stir to coat
roast 20 minutes at 350 degrees in a roasting pan.
Dice the red pepper = 1 cup.
Zest and juice from 2 limes
a teaspoon of cumin and a teaspoon of chili powder and mix.
Homemade Bungalow salsa meet the Whitewater Cooks Salsa!
Shall we dance?