Sweet Potato Salsa

4 medium sweet potatoes, peeled and cubed
4 tablespoons O OLIVE OIL Blood Orange Oil, divided
1  tablespoons extra virgin olive oil
1 1/2 tablespoons O OLIVE OIL Porto Vinegar, divided
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
Salt and Pepper to taste
1 to 2 jalapeno peppers, seeds and membranes removed and chopped fine
1 red bell pepper, chopped
14 grape tomatoes, halved
3 scallions, chopped
1 orange, sectioned
Zest of 1 orange
1 orange, juiced (about 1/3 cup)
Chopped cilantro for garnish

Preheat oven to 375 degrees F.  Place cubed sweet potatoes on a rimmed baking sheet.  Drizzle with 3 tablespoons of Blood Orange oil and 1 tablespoons of extra virgin olive oil.  Drizzle with 1 tablespoons of Porto Vinegar.  Toss together to coat well.  Sprinkle with spices and salt and pepper and toss again.  Roast in oven for 30 to 45 minutes, tossing occasionally until sweet potatoes are tender and beginning to brown.  Remove to a large bowl.

Add all of the chopped fruit and vegetables and the orange zest and stir to combine.

Mix the orange juice with the remaining 1 tablespoon of Blood Orange Oil and the remaining 1/2 tablespoon of Porto Vinegar.  Pour over the salsa.  Sprinkle with cilantro and additional salt and pepper if needed.  Stir to combine.  Serve warm or at room temperature
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