The Salsa Blanca was an invention that turned out really well. I had planned on using left over Chili and brown rice for Burritos, but when I looked in the fridge I saw that we also needed to use the mild feta cheese that we had. So, my task was to make a salsa with feta cheese that would be really good on the burritos. I looked a few things up on the Internet but I couldn’t find any suggestions. This is what I came up with- a tasty flavored white sauce for vegetable-bean tacos. It sort of reminded us of the white sauce they serve on Kebabs in Europe. Carlos and I will make this again!
- Juice of 1 fresh lime
- 1/3 of a clove crushed garlic
- 1/2 Tbs basil
- black pepper to taste
- 1/2-1 tbs buttermilk (to thin it)
Squeeze lime and add crushed garlic to it. Let sit for 10 minutes. Add all ingredients (except buttermilk) to T-mix and blend on 10 for 4 seconds. If you need to thin the sauce add just bit of buttermilk. I use buttermilk because it will still be tangy like the lime.
We used leftover chili and the 3/4 cups brown rice I had left. I also added an extra zucchini I found. You could do the same thing with Bean tacos or sauteed vegetables. If you are converting Chili into burritos add more cumin and maybe a few more sauteed onions. If don’t have leftover chili you can use canned or cooked beans as follows:
- 2 onions
- 1 clove garlic
- 1 green pepper (optional)
- 2+ cups pinto or kidney beans
- 1 can (400 gr) whole or chopped tomatoes
- 1 tsp cumin
- 1 tsp oregano
- salt and pepper to taste
Saute onion, garlic and green pepper. Add beans and smash them or blend the beans in the T-mix. Add tomato juice and then the tomatoes. You might not need the whole can. Add spices and mix.