Our family does this but the difference is we do it with chutney. I love apple or pear chutney. The sweet and spicy go amazing together.
Thanks for this recipe — so simple & delicious. I made the mistake this summer of freezing green beans without blanching them. The result was major flavor loss. This recipe means we can eat those beans!
My family has always put what they call ‘chili sauce’ on green beans. It’s just a fresh salsa of diced tomatoes, onions, vinegar, water, salt, and pepper. Although I like to sop it up with buttered cornbread and put it on my turkey at Thanksgiving, it has always been used exclusively for green beans. I can’t figure out where this combo came from. It goes back at least to my great-grandparents and seems to have a Mexican origin, which is odd. Although my family has always enjoyed Tex-Mex, it is strictly restaurant food.
Thanks for this simple, but tasty recipe. I was invited to a potluck which a professional chef was attending. Very intimidating! But he loved the beans and salsa!
I make green beans with salsa all the time. In Serbia they have a similar bean recipe, and its simmered green beans with bits of onion, tomatoes, garlic, green pepper and garlic.
My mother does something similar with spinach and salsa. It’s basically the same, except for using spinach instead. It’s delish, so I’m sure this is too! :)
Thanks Martine! One can do wonders with a digital camera, a macro setting, and photoshop. :-) Good to know about haricots à la provençale. I’ll have to keep my eyes open for that dish.
It looks a bit like the classical «haricots à la provençale», which are a mix of tomatoes, onions, garlic and herbs! The spicy taste of a salsa and the exotic spices like coriander that it usually contains probably gives it a very nice twist :)
Oh, and by the way, you’re one of my favorite foodblog photographer around! Your artistic blurs and low color saturation give each picture a sense of… I wouldn’t know how to say… delicious chic? Nevermind how to say it, but I love it :)
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