Store-bought salsas are convenient and come in many varieties. However, this avocado and pumpkin salsa—one you won’t find on any grocery shelf—is worth making from scratch. Creamy avocados, fresh tomato, and canned pumpkin are jazzed up with cilantro, lime juice, and a touch of hot pepper sauce, resulting in a salsa that’s seriously delicious. Serve with baked tortilla chips or over grilled chicken breasts.”
- 1 cup canned pumpkin
- 1 large tomato, seeded and chopped
- 1 avocado, halved, seeded, peeled, and chopped
- ½ small onion, chopped
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 (12 fluid ounce) can or bottle Few drops bottled hot pepper sauce
- Pinch of salt
- Fresh cilantro leaves (optional)
- 1Combine pumpkin, tomato, avocado, onion, cilantro, lime juice, garlic, hot pepper sauce, and salt. If desired, garnish with cilantro leaves.
To infuse peas with flavor, simmer them with dried spices, which pack a more intense punch than fresh. Smoked paprika delivers the essence of ham hocks or bacon while keeping this classic side dish vegan.”
- 1 pound dried black-eyed peas, rinsed
- 4 dried bay leaves
- 2 tablespoons vegetable oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1Place peas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight.
- 2Drain the peas. Add 8 cups water to a large pot, cover and bring to a boil over high heat. Add bay leaves, oil, garlic powder, onion powder, paprika, cayenne and the drained peas. Return to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour. Add salt. Discard the bay leaves.