October 11 2015

Sweet Potato Pecan Salsa

My recipe this month is a salsa to top off grilled swordfish, mahi mahi, tuna, chicken breasts, or even scallops. I hope you enjoy. Until next month.

                              Sweet Potato Pecan Salsa
1Lb. – sweet potatoes (diced ¼ inch )
¼ Lb. – dried cranberries
¼ Lb. – pecan pieces ( toasted )
1 cup – orange juice
2TB. – light brown sugar
1 tsp. – chili powder
Salt and ground white pepper to taste
  1. In a sauce pan, bring 1 quart of water to a boil. Add potatoes and simmer for 4 minutes. Strain and keep warm.
  2. In another pan, pour in orange juice and sugar and bring to a boil.
  3. Add cranberries and turn heat down to low.
  4. Once cranberries have swollen take off heat and add to the potatoes. Add chili powder and salt and pepper. Mix well.
  5. Make one day ahead to allow flavors to develop. Top on any spicy seasoned fish, chicken, or scallop’s.