December 30, 2008

Two Kinds of Easy Gluten Free Party Salsa

I've been traveling all over the place lately. Just yesterday I arrived home after a week-long stay with family outside Marietta, GA. Tomorrow I'll be heading north to Baldwinsville, NY to spend New Year's Eve with our good friends, David and Cheryl Vermillya.  Spending New Year's Eve with Dave and Cheryl, eating great food and drinking fine wine has been our ritual for the last three years. On New Year's Day we all get up, drink some strong coffee, eat breakfast, and head off to Beaver Lake for cross-country skiing or a hike.  It's a great way to start the year:)

These two salsa recipes are crazy easy.  If you have the time, there are a ton of salsas that call for hours of slow cooking and lots of work. Not these. These are the kinds of salsa you make when time is short. There's a mild corn salsa, and a simple salsa verde (green salsa). I'll be mixing up a batch of the corn salsa for our trip north. It can be made with frozen corn, or cut fresh off the cob. It's good either way.


Corn Salsa Ingredients
  • 1 cup corn kernels
  • 1 tomato chopped
  • 1 jalapeno pepper, minced
  • 1 tbsp. red onion, chopped
  • 1 tbsp. cilantro or parsley, minced
  • 1 tbsp. lime juice
  • 1 tbsp. olive oil
  • 1 garlic clove, minced

Preparation Directions
  1. Combine all the ingredients in a medium bowl and mix together. Cover and chill for at least 1 hour to blend flavors (more time it sits, the better it tastes!)
  2. That's it! I told you it was easy.

Simple Salsa Verde Ingredients
  • 4 (4oz) cans of La Preferida Mild Green Chiles - roasted, peeled, and diced
  • 1 1/2 cups drained canned tomatillos, chopped
  • 2 garlic cloves (minced)
  • 1 cup GF chicken broth ( I used Kitchen Basics vegetable stock)
  • 2 tomatoes, chopped
  • 1 cup cilantro, chopped

Preparation Directions 
  1. Mix it all together in a bowl, cover and chill for as long as you can. 
  2. Eat with pure corn tortillas and enjoy!

Happy New Year!!!



3 comments:

Chef E said...

Skiing...we had the opportunity to go to hubby's sisters in the catskill near Roxbury, but decided to stay in this year...so you have fun! and I am encouraged to continue a quest to develop new recipes for GF eaters...which I eat 50/50 most of the time...

Happy New Year!

Joie de vivre said...

Are you still able to find nice tomatoes for your salsa verde? I'm jealous. I've never seen canned tomatillos before but I've canned my own. I'll have to look more closely. What does the chicken broth do for the recipe? I've never seen that in a salsa recipe before.

GFE--gluten free easily said...

Corn salsa is one of my faves, especially black bean corn salsa made with white corn (like shoepeg). It's good as is, but I love making quesadillas using it. A restaurant that we like to frequent serves corn salsa with their fried calamari, and some wonderful sauce as well. Unfortunately, the calamari is not GF so I haven't had it in a long time. One of my goals for 2009 is to make my own fried calamari. I think I'll make this corn salsa when I do!

P.S. I like your site not just for the great blog entries, but for all the great info you have linked here. Really, it's a wonderful resource. I just started my own blog, GFE--gluten free easily, and I am linking to you if you don't mind. :-)

Shirley

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The information presented in this blog is intended to educate and entertainment. However, I'm not a medical expert.  I also do not know absolutely everything about Celiac Disease.  What I do know has been learned through trial and error, research, and what has been taught to me by friends who also share my food-related affliction.  Please take the time to do your own research about Celiac Disease and gluten-related issues.  I have a list of links to useful resources along the left-side of this blog. Also, feel free to cross-check my statements. If you find contrary information, please let me know. Thanks so much for visiting Trav's Gone Gluten Free!