Sweet Potato Salsa (yields 3 cups)


1 lb sweet potatoes cut into 1/4 inch cubes - cooked and cooled

3 T The Tasteful Olive's Oregano Balsamic Vinegar

3 T The Tasteful Olive's Chipotle Infused Olive Oil

2 navel oranges, zested and juiced

2 limes, zested and juiced

4 green onions, minced

1 red bell pepper roasted, peeled, seeded and diced

1 red jalapeno pepper, seeded and minced (*green jalapenos can be substituted)

1/2 tsp salt

1/4 tsp 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; set zest aside. Slightly roll oranges and limes after zesting. Now cut in quarters 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.

*If you like a spicier salsa, then do not remove the seeds from the peppers.

     recipe by Chef Jesse Vega