As far as summers go, mine was pretty much how I like it – not too hot. But even so I am ready for my favorite season, fall. In case your interested my seasons rank: fall, spring, winter, summer. I know. Who else ranks summer last? I can’t help it, I hate heat. The only heat I like comes from hot peppers!
If you want fall on a plate, this is it! It’s the perfect transition from summer to fall – a little bit of grilling to say good bye to summer and little bit of roasting to say hello to fall. I know that I could have also grilled the sweet potato salsa, but I actually like letting the oven do the work on those while I fired up the grill and prepped the pork chops.
I found this recipe in Fresh Every Day: More Great Recipes from Foster's Market by Sara Foster. The cookbook was published in 2005, and appears to be out of print, but you can find it used on Amazon. I highly recommend it, everything I’ve cooked from it has been wonderful: Rosemary Mint Lamb Chops, Apple and Avocado Salad with Mint, and Sweet Basil Vinaigrette.
This salsa was amazing. It was perfect atop a simple grilled pork chop. She suggests using it either as a side dish (it’s very substantial) or atop eggs, tostadas, quesadillas or grilled steak or chicken.
For the pork chops, I did a quick brine, 2 hours. Now, I realize two hours may not seem quick to you, but that’s as opposed to an overnight brine. I brined them in one quart of water, ¼ cup kosher salt, ¼ cup brown sugar – put all that in a ziplock bag and refrigerate for 2-4 hours. When done, remove from bag, pat dry and grill over medium-high heat for about 3 minutes per side (mine were fairly thin).
Roasted Sweet Potato Salsa
- 2 medium sweet potatoes, peeled and chopped into ½-inch pieces
¼ cup olive oil
1 Tbsp balsamic or red wine vinegar
1 tsp chili powder
½ tsp ground cumin
1 tomato, cored and chopped
1 red bell pepper, cored, seeded and chopped into ¼-inch dice (about 1 cup)
2 jalapeños, seeded and diced
2 scallions, minced (green and white part)
2 Tbsp fresh chopped cilantro
Juice and zest of 1 large lime (about 2 Tbsp)
Salt and freshly ground pepper to taste
Preheat the oven to 400 F. In a bowl, toss together the sweet potatoes, olive oil, vinegar, chili powder and cumin. Spread in a single layer on a large rimmed baking sheet.
Roast in the oven for 30 to 35 minutes, stirring a couple of times, until the potatoes are browned and tender. Remove and set them aside to cool, while you mix the rest of the salsa.
In a bowl toss together the tomato, red pepper, jalapeno, scallion, cilantro and lime juice and zest Add the cooled sweet potatoes and toss gently to combine. Season with salt and pepper and serve warm.
Makes 3 ¼ cups
By Pam Greer
Chris says
You know that I just pinned that sucka!
Anonymous says
I am always looking for a new recipe to try and I found your salsa on the Foodgawker. Looks and sounds amazing.
I would love to have you to link up at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2013/09/clever-chicks-blog-hop-week-52-one-year.html
I hope you can make it!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
Lisa Johnson says
What a great sounding salsa! And, ahem, I am a little qualified to say so, since I've been building a specialty foods company over the past few years, making what?
Sweet Potato Salsa!!!
Yup, I make a few in a Mexican flavor, plus a Tuscan flavor, and a Moroccan one too... 🙂
I love a fresh, homemade salsa with chopped ingredients like this one, and for those days when you want something already made for you, mine are jarred salsas. For those days, find us here: http://Amazon.com/shops/YummyYammy
Ironically, you can find our salsas at Foster's Market in Durham too!
Thanks,
Lisa
Lisa Johnson says
What a great sounding salsa! And, ahem, I am a little qualified to say so, since I've been building a specialty foods company over the past few years, making what?
Sweet Potato Salsa!!!
Yup, I make a few in a Mexican flavor, plus a Tuscan flavor, and a Moroccan one too... 🙂
I love a fresh, homemade salsa with chopped ingredients like this one, and for those days when you want something already made for you, mine are jarred salsas. For those days, find us here: http://Amazon.com/shops/YummyYammy
Ironically, you can find our salsas at Foster's Market in Durham too!
Thanks,
Lisa
a quiet life says
what a fabulous salsa, i went home for one day and i am craving fall foods, when i get back to the beach its like night and day food desires...
grace says
when it comes to pork chops, i find the choice of side to be extra important for some reason. this salsa is fantastic.
Marjie says
Sweet potatoes are my favorite starch. This is an imaginative use for them.
Big Dude says
Pork and sweet potatoes pair so well and your salsa sounds very good.
Kate Greer says
Love the unconventional salsa idea!
June says
Wow - love it and the salsa looks amazing.
Joanne says
Well that salsa is definitely destined for my belly! i see some awesome tacos in my future...
Melynda and Terry, we are the Browns! says
I know we will love this! And, the best part is this is a "get the hubby involved with dinner" kind of meal. He can grill and I can get the salsa ready, thanks.
~~louise~~ says
Sweet potatoes as a salsa? That sounds really good, Pam. It's only been recently since I've taken a liking to sweet potatoes. I have lots of time to make up for!
We actually had a pretty cool summer too. Oh, there was a week or two of unbearable humidity but with the coolness that has arrived, it's pretty much a memory now.
Thanks for sharing, Pam...
Barbara says
Love this idea, Pam. Sweet potatoes are my favorite. Never occurred to me to make salsa with them! Yummy!