It's true, when you think of salsa, tomato is probably the first thing that comes to mind. But we at Tonia's Kitchen like to challenge conventional notions and one way to do that, is start with squashing the idea that all salsas have to be tomato-based. Susan Volland, who wrote the new cookbook Mastering Sauces told Tonia about her Butternut Squash and Piquillo Pepper Salsa. She used raw butternut squash that's been lightly boiled, and mixed with scallion greens and roasted Piquillo pepper, along with a little chipolte. It's a wonderfully bold salsa, that may have you not missing the tomato!
Ingredients:
- scallions
- canned chipotle chiles in adobo sauce
- butternut squash
- apple cider vinegar
- piquillo peppers
