I wasn't going to post supper (I don't post every meal you know :-) except there was this appetizer that disappeared before dinner even started. I don't know what happened, I saw my hand moving from low ready, someone beat me to the last chip! Wait, I have reloads!
So I figured I'd best post the recipe before Barkley eats the crumpled, "smells like food!", piece of paper it was jotted down on as it was constructed.
It was a Brigid take on an old recipe for "Texas Caviar" but I made some changes and the sauce was all my own. Green and red peppers, red onion, a couple of seeded jalapenos, roasted corn (frozen from fresh Frank W. James corn - the best!), black beans and fresh cilantro. The dressing was fresh lime juice, sweet paprika, garlic, pepper, a bit of sea salt, ancho chili powder and honey into which was whipped a really light olive oil until it emulsified, then stirred in and allowed to sit a couple hours to let the flavors blend. Alongside, some big chips and veggies to scoop it up.
Ladies and gentlemen, I present Appetizer Crack. It's denser than a salsa, sweet and hot and crunchy all at once. I'm sure one of you can come up for a better name for it. I'm just glad that this time I wrote down the recipe as it came together so I could share.
I made made a big bowl full. There were few prisoners. The platters of three cheese and smoked chicken enchiladas sat on standby, ready for the oven while we
I hate to say, but we were almost too full for cheese biscuits
And the enchiladas. But we did our best. What are friends for?