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Showing results for tags 'salsa'.
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Celiac.com 08/03/2024 - Pico de Gallo, a vibrant and refreshing salsa, traces its origins to the rich culinary tapestry of Mexico. Known for its bright flavors and crisp textures, this traditional dish has deep roots in Mexican street food culture, where vendors would skillfully prepare it fresh to accompany tacos, quesadillas, and other savory delights. The name "Pico de Gallo," which translates to "rooster's beak," is believed to evoke the idea of small, finely chopped ingredients resembling the pecking of a rooster. Originally crafted from simple ingredients like tomatoes, onions, and chili peppers, Pico de Gallo has evolved over time, incorporating regional variations and becoming a beloved staple both in Mexican homes and international kitchens. This Authentic Mexican Gluten-Free Pico de Gallo recipe stays true to its heritage by focusing on fresh, wholesome ingredients that celebrate the essence of Mexican cuisine. With ripe Roma tomatoes providing a juicy base, crisp white onions adding a pungent bite, and jalapeño peppers lending a hint of heat, each element harmonizes to create a salsa that is as vibrant in flavor as it is in color. Enhanced with zesty lime juice, fragrant cilantro, and a touch of sea salt, this Pico de Gallo offers a burst of freshness that complements a variety of dishes or stands deliciously on its own. Embrace the spirit of Mexico with every bite of this irresistible salsa, perfect for elevating your culinary creations to new heights of authenticity and flavor. Authentic Mexican Gluten-Free Pico de Gallo Recipe Ingredients: 6 Roma tomatoes, finely diced 1 medium white onion, finely chopped 2 jalapeño peppers, finely chopped (seeds removed for less heat) ½ cup fresh cilantro, chopped 3 cloves garlic, minced 2 limes, juiced ½ teaspoon sea salt ¼ teaspoon black pepper Optional: 1 teaspoon apple cider vinegar for a tangy twist Instructions: Prepare the Vegetables: Finely dice the Roma tomatoes, chop the white onion, and finely chop the jalapeño peppers. Combine them in a large mixing bowl. Add Fresh Herbs and Garlic: Add the chopped cilantro and minced garlic to the bowl with the tomatoes, onions, and jalapeños. Mix gently to combine. Season: Squeeze the juice of the two limes over the mixture. Add the sea salt and black pepper. If you want a tangier flavor, add the optional apple cider vinegar. Stir well to ensure all ingredients are evenly distributed. Marinate: Let the pico de gallo sit for at least 15-20 minutes before serving. This allows the flavors to meld together. Serve: Transfer the pico de gallo to a serving bowl. Enjoy it fresh with gluten-free tortilla chips, as a topping for tacos, grilled meats, or any of your favorite Mexican dishes. Tips: Adjusting Heat: If you prefer a milder pico de gallo, use only one jalapeño pepper or remove the seeds entirely. For more heat, keep the seeds or add an extra jalapeño. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Enjoy this authentic, gluten-free Pico de Gallo that captures the essence of fresh, vibrant Mexican cuisine!-
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Grilled Mahi Mahi with Summer Squash Salsa (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/19/2022 - Mahi Mahi is a great fish for the grill. This recipe pairs grilled mahi mahi with a simple, tasty salsa made with summer squash. It's a great way to enjoy the fruits of summer and the sea fresh from the grill. Ingredients: 1 yellow zucchini or yellow squash Kosher salt 2 tomatoes, diced ½ red onion, finely chopped ½ jalapeño pepper, minced (remove seeds for less heat) Juice of 2 limes ⅔ cup packed fresh cilantro (leaves and tender stems), chopped 1½ teaspoons ground cumin 1½ teaspoons ground coriander 8 skinless mahi mahi or striped bass fillets (about 6 ounces each) Extra-virgin olive oil, for brushing Freshly ground pepper Directions: Quarter the zucchini lengthwise, then thinly slice with a knife or mandolin. Transfer to a colander set over a bowl and toss with ½ teaspoon salt. Let drain 15 minutes. Combine the zucchini, tomatoes, red onion, jalapeño, lime juice and half of the cilantro in a bowl. Set aside 1 hour. Heat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter. Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish. -
Celiac.com 07/10/2021 - If you're looking for a fresh summertime salsa that is perfect for fish tacos, then look no further. This salsa blends fresh corn with red onion, jicama, bell pepper, cilantro and lime, with chunks of fresh mango to deliver a flavor-packed, mouth-watering delight. Ingredients: 2 cups cooked corn kernels ½ cup diced red onion ½ cup peeled, diced jicama ½ cup fresh Manilla mango cubed ½ cup diced red bell pepper 1 cup fresh cilantro leaves, chopped juice and zest of 2 limes Salt to taste 1 dash of El Yucateco Kutbil-Ik-de-Chile-Habanero* sauce, or other hot sauce, as desired Directions: In a medium bowl, mix together corn, red onion, jicama, mango, red bell pepper, and cilantro. Stir in lime juice and zest. Serve with fish tacos, or other Mexican favorites. *El Yucateco Kutbil-Ik-de-Chile-Habanero is a Mayan recipe hot sauce that imparts a smoky, earthy flavor to the salsa. It's very spicy, so just a drop will do. Look for it at a Mexican food market. -
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Celiac.com 01/19/2019 - Want to blow some minds, turn some heads, and please some hungry eaters? These pulled pork quesadillas are just the thing to rock your Super Bowl Party or your next big potluck. They are guaranteed to disappear and have people asking for the recipe. Ingredients: 1 package Kirkland Signature Pulled Pork (or other plain, gluten-free pulled pork--32 ounces) 2 dozen gluten-free corn tortillas, fried crisp 1 medium head of green cabbage, finely shredded 1 large carrot, peeled and shredded 1 cup cilantro, minced 1 cup cooking oil Miracle Whip, Kewpie, or a gluten-free version* Apple Cider vinegar Sugar, to taste Salt, to taste Black pepper, to taste 4 large, ripe avocados 1 tablespoon fresh lemon juice 3 cups gluten-free Pico de Gallo, or other fresh salsa Gluten-free hot sauce, as desired Directions: First, you’re going to blend the shredded cabbage and carrot, sugar, Miracle Whip (or other), cider vinegar, salt and pepper to make good old fashioned coleslaw. If you already have a favorite coleslaw recipe, you can make that. Here's a simple coleslaw recipe, just in case. Make slaw ahead of time, and set aside. Drain off any excess moisture from the coleslaw before serving. The next thing you’ll do is make guacamole from the avocados. Here’s a recipe for great guacamole, although, I'd omit the cilantro for this dish. Alternatively, you can put the peeled and pitted avocados in a bowl, mash them up, and stir in a bit of pico de Gallo, lemon juice and salt. Fresh tortillas work best for this dish, but you can use pre-made in a pinch. If making fresh tortilla crisps, begin by heating cooking oil in deep pan. Cook one tortilla at a time, turning as needed. When tortillas are crisp and golden brown, remove to paper towel on a plate. Cook remaining tortillas. Heat pulled pork in small batches, as needed. When tortillas are all cooked and pulled pork is heated, it’s time to make tostadas. To make tostadas, place one crisp tortilla shell on a plate, and top with guacamole, then coleslaw. Add cilantro, pulled pork, salsa and hot sauce as desired. Enjoy! *Miracle Whip is not labeled gluten-free, but it contains no gluten ingredients, and is well tolerated by many folks with celiac disease. If you prefer, you can make your own using gluten-free mayonnaise, cider vinegar, sugar, mustard, and dried garlic powder. Start with the mayo, then add sugar and other ingredients one by one, until you reach your desired taste.- 2 comments
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Celiac.com 09/08/2018 - On a recent trip to Hawaii I was often attracted to a particular entrée on the menu of several restaurants. It went by many different names, but basically the dish was fish dredged in a mixture of spices and pulverized nuts to produce a chunky crust. Since Hawaii is the home of macadamia nuts, this popular nut was often used. I love fish and I’m very fond of macadamia nuts, so I was particularly enticed by this entrée but I was wary because I know that many chefs like to use panko (Japanese bread crumbs) and add flour to such mixtures even though it isn’t absolutely necessary and is often not mentioned in the entrée’s description on the menu. So, I found myself engaged in a very typical conversation with the waiter. It went something like this: Me: I’m wondering about the nut mixture used to coat the fish. Is there wheat flour or bread crumbs in it? Waiter: I don’t know, but I’ll check with the chef and let you know. Me to husband: I better choose another entrée just in case he/she comes back with bad news. Waiter: The chef says there is (flour or bread crumbs or both) mixed in with the nuts and spices. Sorry. Me: That’s fine. Thanks for checking on that for me. Instead, I’ll have the… After I returned from this otherwise fabulous trip, I vowed to create my version of this entrée so I could have it at home whenever I wanted. I will share it here with you, but first a little background on macadamia nuts. Macadamia Nuts Though expensive, macadamia nuts are a treat and Hawaii is well known for this delicious nut. If macadamia nuts are too expensive or not available in your area, you can use slivered almonds instead. Despite their sometimes “bad” reputation, nuts offer important nutrients and good, healthy fat. But the real reason I was attracted to this dish was the crunchy texture that is so important to me in my gluten-free diet. The best way to crush the macadamia nuts is to put them in a small coffee grinder or food processor and grind just until they reach a coarsely chopped stage. Don’t grind them any further or you might end up with “mush” instead of pulverized nuts. To prevent the nuts from sticking together, I grind them with a small amount of cornstarch. Some of you may never have traveled to Hawaii. Others, like me, may not get a chance to return to Hawaii for a long time but at least we can bring a little bit of the islands to our dinner table with this tempting dish. Macadamia-Crusted Snapper with Pineapple Salsa Ingredients: 4 fish fillets (red snapper, mahi mahi, or firm-flesh fillets--about 6 ounces each) 4 tablespoons olive oil, divided 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon paprika, plus some for dusting 1 teaspoon salt ½ teaspoon freshly ground pepper 1 cup coarsely ground macadamia nuts or almonds (ground with ¼ cup cornstarch) Additional salt and pepper to taste Salsa Ingredients: 1 can (8 ounces) pineapple tidbits, drained ½ cup finely diced red bell pepper ½ cup chopped fresh cilantro ¼ cup finely diced red onion 1 tablespoon fresh lime juice 1 tablespoon rice vinegar 1 teaspoon olive oil 1 serrano chile pepper, seeded and finely diced ¼ teaspoon salt ¼ teaspoon sugar Directions: At least an hour before dinner, combine all of the salsa ingredients in a small serving bowl, cover, and let sit at room temperature. Preheat the oven to 400°F. Lightly grease a baking dish or sheet large enough to hold the fish fillets side by side and at least 2 inches apart. Use 1 tablespoon of the olive oil or you may line the pan with aluminum oil and lightly coat with cooking spray. Grind the nuts and cornstarch together. Evenly spread the nut mixture on a large dinner plate. Combine remaining 3 tablespoons of the oil, ginger, coriander, and paprika. Brush each filet with this mixture; sprinkle both sides with salt and pepper. Dredge each fillet in the nuts, pressing mixture on fish with your fingers to cover it evenly on both sides. Gently transfer fish to prepared baking dish. Sprinkle with a dusting of paprika. Bake fish fillets until they are cooked through and the nut crust is golden brown, anywhere from 10 to 15 minutes or more depending on the thickness of the fish. Season with additional salt and pepper to taste. Serve immediately with 1/3 cup of Pineapple Salsa per serving. Serves 4. You don’t have to save this nut crust for fish. It works great on chicken fillets, too. Plan ahead by grinding more nuts than you need then freezing the remainder. That way, it’s just a simple step to mix in the necessary spices or whatever else the recipe calls for. -
Celiac.com 07/28/2018 - What do you get when you cross pico de gallo, guacamole and shrimp? The answer is this fresh, delightful ceviche that can also be served as a fancy salsa, and is sure to be the breakout star for your next food gathering. Ingredients: 1¼ pounds raw shrimp peeled and deveined 4 medium limes, juiced 2 medium/large avocados ½ Persian cucumber 4 medium fresh tomatoes 1 small onion diced ½ cup cilantro chopped 1 tablespoon olive oil ¼ tsp salt and black pepper, or to taste Tortilla chips and gluten-free hot sauce of choice, as desired Directions: Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 tablespoon olive oil. Add shrimp in a single layer and sauté about 1½ minutes on each side. When shrimp is cooked through, remove from the pan. Transfer shrimp to cutting board, coarsely chop and place into a large mixing bowl. Squeeze the lime juice over the shrimp, stir and set aside to marinate. As shrimp marinates, dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp. Add dice onion and chopped fresh cilantro. Gently stir everything together until well combined. Serve in small bowls, with hot sauce and tortilla chips, as desired. -
Fresh Peach and Roasted Tomato Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 07/07/2018 - Summer means many things, but among them, summer means peaches and fresh salsa. This happy salsa blends roasted tomatoes, peaches, and onion with a dash of jalepeño pepper for a tasty refreshing summertime salsa treat. Ingredients: 2-3 8-ounce fresh peaches, pitted and peeled—about 2 cups 4-5 medium tomatoes—about 1½ cups ½ medium red onion, diced small 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded Small handful cilantro Juice of 2-3 fresh limes 1 teaspoon kosher salt, or more as needed Tortilla chips, for serving Note: Goes great with guacamole! Directions: In a cast iron skillet or pan, roast 8-10 tomatoes, jalapeño and onion. Add add peach chunks last, Roast tomatoes, pepper, onion, until blackened and soft. Roast peaches until browned, or even a bit charred. In a blender, combine about 1 cup of roasted tomatoes, peaches, red onion, pepper, cilantro, lime juice and salt, and purée until smooth. Adjust flavor with additional ingredients or salt, as needed. Serve with tortilla chips and guacamole, as desired. -
Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole. Ingredients: 3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions: Purée all ingredients together in a blender. Cover and refrigerate for at least 1 hour. Adjust seasoning with salt and pepper, as desired. Serve is a bowl with tortilla chips and guacamole. -
Roasted Tomatillo Mango and Pineapple Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 06/05/2018 - It’s never a bad idea to have a great fresh salsa recipe on hand as summer approaches. This happy salsa blends roasted tomatillos, yellow mangos pineapple, and onion with fresh fruit and a dash of jalepeño for a tasty salsa treat. Ingredients: Two 8-ounce yellow Ataulfo mangoes, seeded, peeled and chopped—about 2 cups 10-12 medium tomatillos (10 ounces total), husked, rinsed and finely chopped—about 1½-2 cups 10-12 ounces fresh pineapple chunks, peeled, cored and chopped—about 2 cups (larger chunks okay for roasting, smaller for adding later) ½ medium red onion, halved, diced small 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded Small handful cilantro Juice of 2-3 fresh limes, more as needed 1 teaspoon kosher salt, or more as needed Note: Goes great with guacamole! Directions: In a cast iron skillet or pan, roast 8-10 tomatillos, pineapple chunks, jalapeño and 2 onion halves. Combine about 1 cup of mango, roasted tomatillos, roasted pineapple, 1 red onion half, pepper, cilantro, lime juice and salt in blender and purée until smooth. Pour into a large bowl, and add remaining chunks of fresh mango, pineapple, and tomatillo, along with the diced onion. Adjust flavor with additional ingredients or salt, as needed. Serve with tortilla chips and guacamole, as desired. -
Celiac.com 08/02/2016 - Fresh salsa may be king of summer snacking, but roasted salsa is definitely the queen. After the sun goes down, this roasted salsa will be sure to have hungry snackers smiling. Ingredients: 4 vine-ripened tomatoes, quartered 2 ripe tomatillos 1 large yellow onion, cut into wedges 6 garlic cloves, peeled 1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa) 2 teaspoons salt 1 teaspoon cumin ¼ cup cilantro leaves ¼ cup vegetable oil 1 tablespoon fresh lime juice, from one lime, plus more if needed Directions: Lightly oil a large cast iron skillet, and heat to medium high. Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler. Transfer the softened and charred vegetables and pan juices to a food processor. Add one Serrano pepper here, and add others as desired after tasting. Add the salt and cumin and pulse until just slightly chunky. Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped. Adjust seasoning with salt and more lime juice, as desired. Serve warm or at room temperature.
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Fabulous Lemon Basil Millet Burgers with Mango Salsa
Amie Valpone posted an article in Winter 2016 Issue
Celiac.com 04/05/2016 - These fresh-tasting burgers make an easy weeknight meal. No buns here; you can serve these wrapped in romaine or Bibb lettuce leaves and eat them with your hands. Make sure your millet isn't too dry or the burgers won't stick together! Serves 6 Ingredients: 1 cup millet ½ teaspoon sea salt, plus a pinch for cooking millet 1 tablespoon ground flax seeds 3 tablespoons water 1 large carrot, peeled and grated 4 scallions, thinly sliced 1 handful fresh basil leaves, finely chopped 2 tablespoons freshly squeezed lemon juice 2 ½ teaspoons freshly grated lemon zest ½ teaspoon freshly ground black pepper 3 tablespoons coconut oil 6 large romaine or Bibb lettuce leaves 1 recipe Mango Salsa, for serving Large drizzle Cumin Cashew Cream Sauce, for serving Directions: Cook the millet with a pinch of salt. Set aside to cool. Combine the flax seeds and water in a small bowl; set aside for 10 minutes until the mixture forms a gel, then mix well. While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flax seed mixture and mix well. Using your hands, shape the mixture into six burgers. In a large skillet, heat the oil over medium heat. Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side. Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container. Mango Salsa Makes 1 ½ cups Ingredients: 1 ripe mango, peeled, pitted, and finely diced 1 medium English cucumber, finely diced 3 tablespoons finely diced red onion 3 teaspoons finely chopped fresh cilantro 2 teaspoons freshly squeezed lime juice Sea salt and freshly ground black pepper, to taste Directions: Combine all of the ingredients in a large bowl; toss to combine, and serve. Add more red onion, if desired, for a spicier salsa. Serve immediately. Cumin Cashew Cream Sauce Makes 1 ½ cups Ingredients: 1 cup raw cashews ¾ cup water ¼ cup freshly squeezed lemon juice ½ teaspoon ground cumin ¼ teaspoon sea salt Directions: Combine all of the ingredients in a blender and blend until smooth. Serve chilled or at room temperature. Store leftover sauce in a sealed container in the refrigerator for up to 5 days. Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © LAUREN VOLO. -
Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter. Pair this version with your favorite toasted gluten-free bread, and you’re in business. Ingredients: 1 tablespoon red wine vinegar, to taste 2 tablespoons olive oil 1 large onion 1 medium ripe tomato, diced 3 cloves garlic 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers Juice of 1 lime ⅓ cup cilantro leaves, minced Salt and pepper to taste Directions: Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at room temperature. -
Celiac.com 11/17/2015 - The Peruvians make numerous kinds of delightful salsas. One of these, Crema de aji rocoto, is made with the spicy rocoto pepper, but the final version can be toned down with a bit of cream. Ingredients: 4 tablespoons cider vinegar 3 cloves of garlic, crushed 2 stalks of celery, chopped 1¼ cups sunflower oil 1 small sweet onion, chopped 1½ tablespoons aji rocoto paste Juice of 3 lemons Salt and pepper to taste Directions: Toss ingredients into a blender and blend until smooth. Add salt and pepper to taste and serve with toasted gluten-free bread. Add a splash of cream to tone down the spice level, as needed.
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Celiac.com 06/23/2015 - Grilled salsa is a tasty treat, and this recipe delivers big time. This salsa marries grilled pineapple, tomatoes, onion, peppers, and sweet corn and a few other goodies. It makes a great addition to any pot luck, and is sure to brighten your next gathering or cookout. Ingredients: 4 green onions 2 ears fresh, sweet corn 2 large ripe tomatoes 1 fresh ripe pineapple, peeled, cored, and cut into ½-inch chunks 1 red bell pepper, seeded and cut in half 1 jalapeño pepper, halved lengthwise (seeds removed) 3 sprigs fresh mint 3 tablespoons fresh lime juice ½ cup fresh cilantro leaves coarse salt and freshly ground pepper Directions: Heat grill to medium-high. Place the pineapple slices, red bell pepper halves, tomatoes, jalapeño pepper halves, ears of corn and scallions on the grill. Drizzle a little olive oil over everything and a quick pinch of salt. Add items to the grill. Add onions last, pineapple first. Grill, turning as needed, until everything is cooked through, and lightly charred. Each item will cook differently. Remove each item as it finishes. Place grilled items on a cutting board. Put the corn aside. Now, place everything in the food processor, except the corn. This includes pineapple, tomatoes, mint, cilantro, tomatoes, lime juice, salt and pepper. Blend very lightly, so mix is good and chunky. Pour the salsa into a bowl and stir in the corn. Serve.
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Grilled Shrimp Tacos with Avocado Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 06/10/2015 - These grilled shrimp tacos are just the thing for the grill. They are sure to be a big hit at your next barbecue or party. They go great with your favorite rice and beans. For the Salsa: 2 shallots 1 jalapeño pepper, quartered and seeded 2 garlic cloves, peeled 1 large tomato, chopped 2 avocados, peeled, seeded and cut into chunks 1 teaspoon salt 1 tablespoon fresh lime juice ¼ cup loosely packed fresh cilantro leaves, coarsely chopped For the Shrimp: 1½ pounds large or extra large shrimp, peeled and de-veined 1½ tablespoons olive oil 1 teaspoon chili powder 1 teaspoon sal y limon dash cayenne pepper For Serving: 8 - 10 six-inch corn tortillas About 2 cups finely chopped cabbage 1 cup cilantro, chopped Lime wedges 1 cup yogurt 1 tablespoon mayonaisse Red pepper hot sauce, to taste Instructions: For the Salsa: Finely chop shallot, jalapeño and garlic. Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to mix well. For Zesty Yogurt Sauce: In a small bowl, combine yogurt, mayonnaise, red pepper sauce to taste with a dash of lime. For the Shrimp: Heat grill to medium. In a large bowl, mix the olive oil, chili powder, salt, cayenne pepper and shrimp. Stir until shrimp are well-coated. Coat the grill with vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just white and orange, about 1½ to 2 minutes each side. Cover to keep shrimp warm. Grill the tortillas until warm and slightly charred, about 20 seconds per side. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, cabbage and drizzle with zesty yogurt sauce. Serve lime wedges on the side. -
Perfect Potluck Salsa (Gluten-Free)
Jefferson Adams posted an article in Snacks & Appetizers (Gluten-Free Recipes)
This easy-to-make recipe combines tomatoes, black beans, corn and spices to deliver a sure to please salsa that makes a welcome addition to any game day potluck or friendly gathering. Ingredients: 2 cans (14-1/2 ounces each) diced tomatoes 2 large tomatoes, chopped 1 cups frozen corn, thawed 1 can (15 ounces) black beans, rinsed and drained 1 medium sweet onion, finely chopped ¼ cup lime juice ¼ cup fresh cilantro, minced 2 tablespoons cider vinegar 2 tablespoons gluten-free hot pepper sauce 1 garlic clove, minced 2 teaspoons ground cumin 2 teaspoons coriander seeds, crushed 1 teaspoon kosher salt 1 teaspoon coarsely ground pepper 1-2 jalapeño peppers, diced. optional Directions: Place an undrained can of tomatoes in a large bowl; drain the remaining can and add to the bowl. Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper sauce, garlic and seasonings. Stir in jalapeño, as desired. Cover and refrigerate until serving. Serve with tortilla chips. -
Celiac.com 09/16/2014 - In response to a request to add some low-fat, recipes to the mix, I offer this recipe for pineapple mango salsa. It pairs great with grilled fish and delivers fresh, low-fat summer flavor. Ingredients: 6 slices fresh pineapple, grilled 4-6 tomatillos, grilled 1 red bell pepper, grilled 1 jalapeño pepper, grilled ½ Serrano pepper, grilled 3 large yellow mangos - peeled, seeded, and diced 1 small white onion, grilled 1 small fresh red onion, diced ¼ cup chopped cilantro juice of 2 limes 1½ teaspoons lime zest Directions: Preheat an outdoor grill for medium-high heat; lightly oil the grate. Cook the pineapple, red bell pepper, and jalapeño pepper on the grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Dice the cooled pineapple and peppers, and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
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Grilled Fish Tacos with Watermelon Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 08/20/2014 - In response to a request to add some low-fat, diabetic-friendly recipes to the mix, I offer this recipe for grilled fish tacos with fresh watermelon salsa. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos. I’m so used to eating watermelon slices, I forget how versatile they can be. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos. Also, if you don’t have tortillas, or don’t feel like tacos, the salsa makes an excellent side dish for simple grilled fish. Ingredients: 4 fresh white fish fillets (grouper, cod, halibut, red snapper, etc.) 2 cups chopped seedless watermelon, chopped 1 teaspoon freshly ground pepper 1 teaspoon salt, divided 3 tablespoons olive oil, divided 2 tablespoons cilantro 1 Persian cucumber, chopped 1 small jalapeño pepper, seeded and minced 2 tablespoons minced red onion 2 tablespoons balsamic vinegar 1 dozen small fresh corn tortillas Directions: Heat grill to about 400º or medium-high. Sprinkle fish with pepper and ½ teaspoon of salt. Drizzle with 2 tablespoons olive oil. Grill fish, covered for a few minutes on each side, or just until fish begins to flake when poked with a fork, and is opaque in center. Combine chopped watermelon, onion, cucumber and remaining ½ teaspoon of salt and 1 tablespoon of olive oil. Toss. Serve with grilled fish. -
Celiac.com 05/15/2014 - I’m a big salsa lover, and I love to make new salsa recipes and try them at home. When I get a good one, I like to incorporate it into my regular seasonal salsa rotation. This recipe blends avocado, cucumber, mango and tomato with just the right amount of onion, cilantro and jalapeño to deliver a delightful zesty fruit salsa that is sure to disappear quickly. Ingredients: 3 yellow mangoes - peeled, seeded and diced 1 cucumber - peeled, seeded, and diced 1 cup diced tomatoes 1 avocado, peeled, seeded and diced 2 jalapeño peppers, seeded and finely chopped 1 large onion, finely diced 1 clove garlic, minced ⅓ cup chopped fresh cilantro zest and juice of 1 or 2 fresh limes, to taste salt and pepper to taste Directions: Stir together the mango, tomato, cucumber, jalapeño pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend. Stir in avocado right before serving with warm tortilla chips.
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Good fish tacos almost always deliver happiness at the table. These fish tacos are easy to make and sure to please. The recipe is versatile, so scale and/or improvise as desired. Ingredients: 1½ pounds skinless tilapia, or other whitefish fillets 2 large avocados, (one will be served as garnish) Juice from 4 fresh limes (about 8 ounces) 2 tablespoons olive oil 1 tablespoon mayonnaise 1 small bunch radishes, thinly sliced 3 scallions, thinly sliced 1 bunch fresh cilantro leaves, finely chopped ½ jalapeño chile (ribs and seeds removed, for less heat), minced ¼ teaspoon ground coriander ½ teaspoon ground cumin 10 corn tortillas (6-inch) 2 ounces Cotija cheese, crumbled ½ medium red onion, quartered and sliced thin 2 cups of green or red cabbage, cored and thinly sliced Coarse salt and ground pepper Directions: In a blender, combine avocado, one-third of the cilantro, 2 tablespoons lime juice, 2 tablespoons mayonnaise, and 2 tablespoons water; season with salt and pepper. Blend until smooth. Transfer into a small bowl, and set aside. Add more lime juice and/or water as needed. Combine the cabbage, onion, and one-third of the cilantro in a large bowl and squeeze a lime half over it. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Add salt and pepper to taste; set aside. Heat tortillas individually in a pan over medium heat. Heat each tortilla until soft and transfer onto aluminum foil. Wrap until serving time. In a large nonstick skillet, heat 1 tablespoon oil and two jalapeño halves over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with ground cumin and coriander, salt and pepper. Cook fish in two batches (starting with larger pieces) until golden brown on all sides, 5 to 6 minutes. Discard jalapeño. Add a splash of additional oil as needed. When fish is done, place into warm tortillas, top with salsa verde and serve with cabbage, onion mix and garnish of lime, green onion, radish, cilantro, avocado, crumbled cotija cheese, and additional salsa as desired.
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It's hard to love Mexican food without loving salsa. For me, pico de gallo always tops the list of my many salsa favorites. In spring and summer, when tomatoes are in season, I like to whip up a batch of fresh pico de gallo and dive into a bowl of tortilla chips as I prepare my favorite Mexican dishes. This recipe will deliver a tasty pico de gallo that will have your stomach smiling, and your taste-buds yelling arriba! Ingredients: 6 roma tomatoes, diced ½ red onion, finely chopped ½ cup chopped fresh cilantro ½ jalapeño pepper, seeded and minced 1 clove garlic, minced 1 pinch garlic powder 1 pinch ground cumin Juice from one lime salt and ground black pepper to taste Directions: In a mixing bowl, combine the tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper, and stir until mixed. Place in a refrigerator for a few hours before serving. -
Besides being healthy and fiber-rich, these two recipes will have your guests asking you to send them the recipes! Cilantro Edamame Deviled Eggs 1 cup edamame, cooked 5 hard boiled egg yolks 1 cup silken tofu pinch of sea salt and pepper 2 tsp. balsamic vinegar 1/4 tsp. curry powder 1/4 cup fresh cilantro, finely chopped 10 egg white halves (yolks hollowed out) Directions: Toss all ingredients except egg whites into the food processor; pulse until smooth. Transfer mixture into hollow egg white halves. Serve chilled with a sprinkle of chili powder. Orange Edamame Salsa 2 cups edamame, cooked 1 large cucumber, chopped 1 yellow bell pepper, chopped 1/3 cup white onion, chopped 1 tsp. orange juice 1/4 tsp. orange zest 1 cup corn 1/2 cup chickpeas pinch of sea salt and pepper Directions: Toss all ingredients into a food processor; pulse until smooth. Transfer to a serving dish. Serve chilled with gluten-free crackers. -
Lime-Marinated Flank Steak with Herb Salsa (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
This is a really versatile recipe for steak. The marinade is a quick go-to; it doesn’t take long for the meat to take on great flavor. You’ll find the steak goes great in tacos, in a salad atop of a hearty bed of greens like arugula or spinach, alongside just a few slices of tomatoes, and especially as the star of its own solo show. Ingredients: 1 2-pound flank steak Juice from 3 limes, plus 1 teaspoon zest Juice from 1 orange, plus 1 teaspoon zest 3 scallions, roughly chopped 5 cloves smashed garlic, divided 1 teaspoon Dijon mustard 2 anchovy fillets 3 tablespoons balsamic vinegar 1 cup fresh parsley, loosely packed 1 cup cilantro, loosely packed 1 cup basil, loosely packed About 1 cup olive oil, divided Salt and pepper to taste Directions: Pierce the steak all over with a fork. Pour lime and orange juice, zest, 3 cloves garlic, balsamic vinegar, ½ cup olive oil, and a pinch of salt and pepper in a plastic bag. Add steak to bag and place in a baking dish. Refrigerate for 30 minutes. Allow to come to room temperature after marinating. Meanwhile, add parsley, cilantro, basil, ⅓ cup olive oil, scallions, anchovies, mustard and the remaining garlic to a food processor. Blend until slightly chunky. Transfer to a bowl and season with salt and pepper to taste. Heat an oiled grill or grill pan over high heat. Grill steak, turning only once, for 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes. Thinly slice steak against the grain and serve alongside salsa.
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