I found this patent chili peppers in a local market and just couldn’t look away. You know what they say about the female gender shopping more than their list, yeah, exactly what I did; because the carrots just seemed soo in love with the chili and ball peppers as I thought of the beans salsa! I really like spicy food, and trust black Cameroon pepper with this; but this time chili got me. So I made this spicy savory salsa for dinner.
Here’s how to make yours:
Ingredients 4 Servings
- Beans 4 cups
- Chili chopped 6 pieces
- Veggies as desired; chopped
- Sea salt 1/2 tsp
- Onions chopped 2 big
- Olive oil 1/2 cup
Parboil beans and rinse out; then boil with onions and salt till edible soft.
In a sauce pan, stir-fry onions for 2 minutes, then add the chopped chili and continue to stir-fry for another 3 minutes. Add the other vegetables and keep stirring on low heat for 5 more minutes; add 1/8tsp sea salt.
Stir in the beans with 1/4 cup of water and leave it to cook on low heat for 10 minutes.
Turn off cooker. Serve as desired.beans, beans salsa, beans sauce, ewa, salsa