| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 8g | 2g | 20g |
| sugars | fibre | protein | salt |
| 4g | 1g | 2g | 0.50g |
It’s not a secret that I have a soft spot for local seafood, but my culinary adoration certainly doesn’t stop at the delicious catches of the Atlantic coast. Let’s take a journey inland, to the nourishing world of vegetable-based dishes. One of my absolute favorites, and one I recommend without reservation, is the Ahipa and Tomato Salsa recipe.
A Fusion of Flavors
Why do I love this recipe? For starters, it’s like a party in your mouth –a true fusion of flavors. The fresh ahipa, also known as yam bean, brings a unique crunch that harmonizes beautifully with the succulent red tomatoes. And let’s not forget the kick that those finely chopped jalapeno peppers bring to the mix; they really make this salsa come alive.
When I’m cooking, my daughters, Erin and Samantha, often ask what I’m making. They can’t resist dipping into the Ahipa and Tomato Salsa while it’s still on the counter. This heartwarming reaction from the ones I hold dear makes me love this recipe even more.
Nourishing and Delicious
Let’s not forget to mention the health benefits! This recipe is as wholesome as it is tasty. In one dish, we’ve got the vitamin C from the red tomatoes and lime juice. Ahipa itself is a wonderful source of fiber, and also contains iron and calcium. The jalapeno peppers are providers of antioxidants, while the olive oil offers heart-healthy monounsaturated fats. There’s really no downside!
Another reason the Ahipa and Tomato Salsa holds a special place in my heart is for its sheer versatility. This salsa isn’t merely a dip; it can be an integral part of a beautiful meal. Try serving it alongside grilled chicken or salmon to bring a rip-roaring freshness to your dinner plate.
In many ways, this recipe reminds me of a good Pico de Gallo, with its delicate balance of textures and tastes. But the addition of ahipa makes it unique and gives it an intriguing twist.
What You’ll Need
- 2 cups of diced fresh ahipa (yam bean)
- 2 cups of diced red tomatoes
- 1/2 cup of diced red onion
- 1/4 cup of chopped fresh cilantro
- 2 finely chopped jalapeno peppers
- 1/3 cup of fresh lime juice
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of coarse salt
- 1/2 teaspoon of fresh ground black pepper
Method
Step One
Start by preparing your ingredients. Dice 2 cups of fresh ahipa (yam bean), 2 cups of red tomatoes, and 1/2 cup of red onion, then chop 1/4 of a cup of fresh cilantro. For the jalapeno peppers, finely chop two. Be careful to avoid touching your eyes during this process, as the juice from the peppers can sting.
Step Two
Take a large bowl and add your diced ahipa, tomatoes, and onion in it. Also add the finely chopped jalapeno peppers and the chopped cilantro. Gently toss the ingredients together until they are well combined.
Step Three
In a separate, smaller bowl, mix 1/3 cup of fresh lime juice, 2 tablespoons of extra virgin olive oil, 1 teaspoon of coarse salt, and 1/2 teaspoon of fresh ground black pepper. This will act as the dressing for your salsa. Stir these until they are well combined, ensuring the salt fully dissolves.
Step Four
Now, pour the dressing over the combined salsa ingredients. Stir the salsa and make sure that every bit of it gets coated with the dressing. Let the salsa sit for about 15-20 minutes, to allow the flavors to meld and the ingredients to marinate in the dressing.
Step Five
Your Ahipa and Tomato Salsa is now ready to serve! It can be enjoyed with tortilla chips, used to top off tacos, or be a fresh addition to any meal. Remember to store any leftovers in the fridge.
