Title: Potato-Pepper Sauce
Categories: Sauce Bean
Yield: 1 Servings

2	lg	Baking potatoes
1	lb	Kosher or sea salt
1		Jalapeno pepper
		Seeded and finely diced
1	tb	Cilantro leaves
		Finely chopped
2	tb	Sour cream
1	tb	Rice wine vinegar
1	tb	Ketchup
1/2	c	Reserved cooking liquid
		From black beans
		Or other liquid
		(if needed to thin sauce)

Preheat the oven to 425 F.

Wash and dry the potatoes. Spread the salt evenly on a baking sheet. Place the potatoes on the salt and bake for about 45 min. Remove the potatoes from the oven and dust off any salt that is sticking to the skins.

Place the remaining ingredients except the reserved cooking liquid in the bowl of a food processor. Split the potatoes lengthwise and, with a spoon, scoop out the flesh and place in the processor. Blend on high speed for 45 seconds. If the sauce is too thick, dilute to desired consistency with the reserved bean cooking liquid. The consistency of the sauce should range between mayonnaise and cream.

Grains, Rice, and Beans by Kevin Graham ISBN 1-885183-08-9 pg 35

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