I found this great recipe that I wanted to share, of course it has honey. It can also be the base for many things, pasta sauce, salad, taco's or just salsa.Recipe From | ½ white onion, finely diced 2 stalks celery, finely diced 3–4 cloves garlic, minced 1 tbsp smoked grapeseed oil (or olive oil) 2 fresh tomatoes, seeded and chopped 1 cup roasted tomatoes ½ can black beans, drained & rinsed 2 corn cobs, shucked 2 tbsp honey 1+ chipotle peppers, minced 1 tsp cumin 1/2 tsp ground coriander 1/2 tsp smoked sea salt 2 tbsp olive oil 1 tbsp white balsamic vinegar or lime juice Heat the smoked grapeseed oil in a frying pan over medium heat and cook the onions and celery for 3–5 minutes, until soft. Add the garlic and cook everything through. You should not be browning anything, just softening it up and mellowing out the flavours. Empty the cooked onion mixture into a large glass bowl and add the tomatoes and black beans. Stir to combine. Bring a sauce pot of water to a boil and simmer the shucked corn for 3 minutes before straining and rinsing with cold water. Drain the corn and mix it in with everything else. Stir in the honey and chipotle peppers. I used one pepper and it’s pretty mild. Stir in the spices and salt to taste. Finish off with the olive oil and some white balsamic vinegar or lime juice. Taste and adjust seasonings, and enjo! |
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AuthorWe are the keeper of only some of the Bees of Burnaby. Winston, Ninna and Tim are building a micro apiary and will be sharing the stories with you. Archives
August 2015
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