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Potato-pepper Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: POTATO-PEPPER SAUCE
 Categories: Sauces, Mine
      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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