Close
Ingredients
| jicamas: 1 |
| all-purpose flour (unsifted): 1 cup |
| cornmeal: 1/2 cup |
| granulated sugar: 2 tsp |
| baking powder: 1 tsp |
| chili powder: 2 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 cup |
| eggs: 1 |
| olive oil: 2 tsp |
| green hot chili peppers: 4 oz |
| salsa: 8 oz |
Waffles with Salsa
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Prepare Jicama-Bean Salsa (see recipe below); set aside. In a large bowl combine flour, cornmeal, sugar, baking powder, chili powder, and salt. In a medium bowl combine buttermilk, egg, and oil; add to dry ingredients. Stir until combined. Stir in chili peppers.
2. Pour batter onto grids of a preheated, lightly greased waffle baker. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm with Jicama-Bean Salsa and bottled salsa. If desired, top with sour cream and cheese. Makes 10 to 12 (4-inch) waffles.
Jicama-Bean Salsa: Halve, seed, peel, and chop one avocado. Coarsely chop 1 medium tomato. In a medium bowl combine avocado; tomato; half of a 15-ounce can black beans, rinsed and drained; 1/4 cup coarsely chopped, peeled jicama; 1/4 cup coarsely chopped red onion; and 1 tablespoon snipped fresh cilantro. Makes about 1-1/2 cups salsa