Fiesta Friday is my favorite celebration, so even though the end of the week managed to sneak up on me, I still wanted to join in! All week long I’ve been enjoying an amazing (yet spicy salsa recipe) that Sarah (@gfdf_wdw) introduced to me. She also blogs about gluten and dairy free adventures in Walt Disney World- one of my favorite places!
The salsa recipe is actually from Rick Bayless, Season 7: Mexico City Live! Entitled “Fire-Roasted Tomato Salsa” this recipe is just that. Beyond being simple, my favorite touch is the roasting of the jalapeños and garlic prior to mixing. I also love the balance of the jalapeños and onions with the lime and cilantro.
However, this salsa is HOT, which can be a problem in my household of sensitive stomachs. Throughout the week I’ve been modifying the recipe by using only one jalapeño and increasing the quantities of everything else (lime juice, cilantro, and garlic). I haven’t tried changing the amount of tomatoes quite yet.
On Friday, I decided that I want to make another batch of salsa. I roasted the jalapeños and garlic on the stove top. I pulled out the stem of the jalapeño, peeled the garlic, and placed it in the food processor. Then, all of a sudden it dawned on me, I didn’t have any cilantro! For some reason, I thought cooked onions, chives, and extra lime juice would be good selections. The Truth: that was all I had in my refrigerator. Fortunately, for me the salsa turned out to be delicious (but I also have a serious chive addiction).
So while the original recipe might be too spicy for my household, Rick Bayless’ Fire Roasted Tomato Salsa is the perfect base recipe for me. I’ll certainly keep going back to it even after I’ve developed my own simple salsa recipe. 🙂
Lastly, while those of you who live in the Boston area know we had a rainy Friday (cue the swollen joints), I did get to see a little bit of beauty earlier this week in the one and only garden state, NJ.
As always, Happy Cooking and Happy Celiac Awareness Month!