Sweet Potato Salsa
1 lb. sweet potatoes cut into 1/4" cubes
2 navel oranges, zested and juiced
2 limes, zested and juiced
3 T. The Tasteful Olive Oregano white balsamic vinegar
3 T. The Tasteful Olive Chipotle infused olive oil
4 green onions, minced
1 roasted red bell pepper, peeled, seeded and diced
1 red or green jalapeno pepper, seeded and minced
1/2 t. salt
1/4 t. white pepper
Dice sweet potatoes and put in pot of cold water. Put on stove over a medium high heat. Let potatoes come to a boil and cook about 1-2 minutes. The potatoes should be cooked through but not mushy. Strain in colander, rinsing with cold water, and drain well.
Wash oranges and limes, then zest, setting zest aside. Slightly roll oranges and limes after zesting. Cut oranges and limes in half and juice through a strainer to avoid any seeds getting into the salsa. Next, finely chop zest so it blends better with salsa. Toss all ingredients together in a mixing bowl, let ingredients marinate for 1 hour and serve.
Cook's note: if you like a spicier salsa, then do not remove the seeds from the peppers.
Author: Chef Jesse Vega
