It is also great as a party dip with tortilla chips, and as a filling for dosas. Bye bye Marinara !! It was nice meeting you. We can see some Italians aiming their Roma tomatoes here. Save them for this recipe, folks. You’ll concur with us.
It is also great as a party dip with tortilla chips, and as a filling for dosas.
Bye bye Marinara !! It was nice meeting you.
We can see some Italians aiming their Roma tomatoes here. Save them for this recipe, folks. You’ll concur with us.
Chipotles (pronounced chee-POHT-lehs) are smoke-dried jalapeno chillies, used primarily in Mexican-inspired cuisine. All about them here. We usually buy them canned in adobo sauce. The chilies and the sauce add a rich, smoky flavour to any dish.
Our version has both cooked and raw tomatoes. Tomatoes are one of the few vegetables that are much more effective against heart disease and cancer cooked rather than raw. Cooking some of the tomatoes also helps the salsa coat the pasta better.
We added black beans and corn for added protein and flavour.
(Black Beans: Nutritional Profile)
In season, we add raw corn, picked right off the cob, but this time we used frozen. Frozen corn is already part-cooked so it is softer and less crunchy than raw corn. This dish is very flexible and can be prepared with any beans and veggies of your choice.
A word about pasta.
For this dish, we used Ronzoni whole wheat blend yolk-free egg pasta.
A whole wheat ‘blend” pasta differs from “100% whole wheat”. The blend pasta may have as little as 30 percent or so of whole grain. However the egg whites in this brand add protein, and make for a very tender pasta that cooks faster than normal dried pasta.
If you find 100% whole wheat pasta too chewy for your taste, you will like this one. Brands like Ronzoni Healthy Harvest and Barilla Plus have ‘multigrain’ pastas that are quite similar in texture to regular pasta and taste much the same , but have much more whole grain and fibre. Check out this article.
** You can assemble this salsa instead of preparing it from scratch by adding the veggies and beans to a good brand of Chipotle Salsa. The readymade salsas are relatively mild and can be adjusted to your preferred spice level.
BLACK BEAN CHIPOTLE SALSA
4 cups ripe chopped tomatoes
1 16-oz can of black beans
1/2 cup fresh or frozen yellow corn
2 cloves garlic
3 tablespoons chopped chipotles in adobo sauce
1 tsp fire-roasted canned jalapenos or fresh minced jalapenos (optional)
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tbsp lime juice
2 tsp tequila (optional)
1 tsp extra virgin olive oil
1. Heat the olive oil, add the minced garlic and fry for 10 seconds.
2. Add half the chopped tomatoes, and some salt. Fry for a few minutes until they have cooked down to half their volume.
3. If using frozen corn, add at this stage, and switch off the flame. The corn will thaw in the tomato mixture.
4. Let the mixture cool.
5. Meanwhile, drain and rinse the black beans under running water in a sieve. Drain it well.
6. Add it to the tomato mixture along with the rest of the ingredients.
7. Stir and cover. let it sit for about 15 minutes for the flavours to blend.
To serve with Pasta:
Cook the pasta in salted water according to the package instructions. Toss it with the salsa. (1/3 cup salsa for every cup of cooked pasta).
This can be served as a main course, or as a pasta salad.
The Heart of the Matter blog aims to provide nutrition awareness pertaining to a heart-healthy lifestyle. They have a monthly event inviting recipes to promote this theme. This month’s theme is Pasta, hosted by Ilva of the fabulous Lucullian Delights This is our entry for this event.
UPDATE: Check out the roundup here.