Hippity hoppity folks – it’s Easter and stuff! While I am busily preparing my Buffy the Vampire Slayer costume for my nephew’s superhero birthday party tomorrow, I know most of you are hard at work preparing your Easter Sunday feast. So, The Chef would like to offer up a very seasonal, festive salsa that will spruce up any spread.
And frankly I just think it might be good to put something in your body that’s not made of marshmallows or sugar. While I was definitely offered several questionable food items during my younger years (sardines, Vienna sausages, canned spaghetti – Whassup!), I have always been well aware of the fact that Peeps are the ultimate YUCK. And jellybeans too. You can keep them, creepy old person dressed up as the Easter Bunny. I’ll be here with my chips and salsa.
4 mangoes, medium dice
2 avocados, medium dice
1 red onion, small dice
1 red bell pepper, small dice
3 limes, juice only
1 orange, juice only
handful of chopped cilantro
salt to taste
- Mix all ingredients together.
- Serve with chips or over fish.
- Collect the most eggs. Who cares if you’re 40 and you’re playing against 3-year-olds? Whoever dies with the most toys wins. Fact.
I already have 3 problems with this post: 1) I hate beans; 2) It’s officially 71 degrees outside and therefore way too conventionally “warm” to post a soup recipe; and 3) Every idiot I’ve run across recently cannot pronounce the word “Chipotle.” Let’s take these one by one, shall we?
First of all, I think beans are kind of pointless. Refry them and cover them in cheese and maybe we can talk, but for the most-part, I’ll pass.
That is, AHEM, until I had this soup. The Chef brought this home from work for me months ago, and I don’t know if it was my intense love of getting anything for free or the Chipotle Cream on top, but it was GREAT. As for my second point, I have pointed out that soup knows no season on several occasions, so you can take it down the street to another blog if you don’t like it.
And finally, the word is pronounced “Chi-poht-lay.” Yeah, I’m looking at you, Paula Deen, I love your wacky behind more than anyone, but “Chi-POLT-ay” just “ain’t rite,” to use your vernacular. You’re on the Food Network for goodness’ sakes. Get it together girl.
Black Bean Soup:
4 cups of dry black beans
2 yellow onions, diced
1 poblano pepper. diced
1 jalapeno pepper, diced
3 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
6 quarts of water
salt and black pepper to taste
- Rinse black beans in cold water.
- In a large pot, cook onions and peppers in olive oil until they become soft. Add the chili powder and cumin and stir until the onions are well coated.
- Add the beans and water. Bring to a boil, reduce to a simmer and cook for about an hour and a half. (While this is cooking, make the Chipotle Cream.)
- Puree beans in their liquid until smooth. Thin down with additional water, if necessary.
- Season to taste and top each bowl of soup with Chipotle Cream.
4 Chipotles in Adobo sauce
1/2 cup of sour cream
1/3 cup of mayo
juice of one lime
2 tsp ground cumin
1 tbsp of cilantro
- Place all ingredients in a blender or processor and puree until smooth. (I like to refrigerate this for the cold-hot dynamic you get when you top the soup with it, but it’s your prerogative lady, so do what you will.)