Pierogi & Spicy Beet Salsa

Another Rach.ael Ray recipe

3 tablespoons butter, softened
1 (16- to 19-ounce) package frozen potato-filled pierogi, any brand or variety
1 (15-ounce) can sliced beets, drained, finely chopped
1 small red onion, finely chopped
Juice of 1 lime
Hot sauce to taste OR 1 small jalapeno, seeded and finely chopped
¼ cup fresh flat-leaf parsley leaves, a generous handful, chopped
¼ cup fresh cilantro leaves, a generous handful, chopped
¼ cup sour cream (eyeball it)
Salt and black pepper

Spread the softened butter on the bottom of a skillet. Arrange the pierogi in the pan in a single layer. Add 1 cup of water to the pan, cover the pan, and place it over medium-high heat. Cook it for 8 minutes, then remove the lid from the skillet and cook off any liquid in the pan. When all the water evaporates the pierogi will start to “stick” and brown in the butter. Once the dumplings are nice and brown and crispy, remove them from the skillet to serving plates or a platter.

While the pierogi cook, throw together the spicy beet salsa. In a bowl, combine the chopped beets, red onions, lime juice, hot sauce or chopped jalapenos, parsley, cilantro, sour cream, and a little salt and pepper.

Serve the pierogi topped with some of the spicy beet salsa.