Margarita Blackberry Mint Salsa
Ingredients
approx. 2 cups blackberries, chopped
1 tsp mint
1/2 red onion, diced
juice of 1 lime
1 tsp grated ginger
1 clove garlic, minced
1/2 cubanelle pepper, diced
1 shot of tequila!!!
salt and pepper to taste
Mix all of the ingredients together and let them marinate in the fridge until the chimichangas are ready.
Refried Black Eyed Pea Chimichanga
with Maple Mole Sauce
Ingredients
2 cans black eyed peas
1/2 cubanelle pepper, diced
1/2 bar semi-sweet chocolate
1 tbsp peanut butter
2 tbsp maple syrup
1 onion, chopped
3 cloves garlic, minced
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves,
1/4 tsp cayenne
1 tsp cumin
1 tsp oregano
salt and pepper to taste
1 can roasted tomatoes
1 cup red wine (we chose a shiraz for it's blackberry notes and peppery finish)
Heat 1 tbsp olive oil in a large pan
over medium high heat. Add onion and cook until starting to brown.
Add garlic and cubanel pepper and cook 1 minute. Reduce heat to
medium. Add the black eyed peas and smash up 1/3 of them. Add the
wine, tomato and spices. Once wine is starting to reduce, turn heat
down to low and reduce until consistency of refried beans.
Put mixture in tortilla and wrap up
like a burrito.
Heat pan to medium high and coat bottom
of pan in 1/4 inch of good frying oil. Place burritos in and fry
until golden brown on both sides. Serves 8 to 10.
Voila chimichangas!
