From Changeling Venue

Roasted Amaranthine Salsa

Contents 1 About 2 Ingredients 3 Directions 4 Substitutions 5 Contributor 6 Back

About

Served as an appetizer with fried Pita Chips, or as a topping for my Amaranthine Omelet

Ingredients

• 3 small Amaranthine chopped
• 1 medium, onion, halved with skin on
• 1 red pepper
• ¼ cup black olives pitted
• 1 tsp capers
• 1 clove of garlic, minced
• 1 tbsp balsamic vinegar
• 2 tsp chopped fresh basil
• 1 tbsp extra virgin olive oil
• salt and pepper to taste

Directions

• Preheat oven to 400F
• Sprinkle Amaranthine lightly with salt and let it stand for 20 minutes. Rinse and pat dry.
• Brush onion with oil and place cut side down on oiled tray.
• Place red pepper and Amaranthine on a tray and roast in oven until tender
• Place pepper in cold water to remove skin and seeds.
• Peel onion. Finely dice vegetable set aside.
• In food processor, combine olives, capers, garlic, vinegar, basil and oil.
• Pulse several times until finely blended.
• Add to vegetables and stir.
• Season to taste with salt and pepper

Substitutions

• Replace the Amaranthine with small eggplant

Contributor

• Chef Sebastian Wulfhiem CMC

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