Tomato Salsa Recipe

(Linked to CybelePascal.com’s Allergy Friendly Friday 8/19/11, click through for other recipes!)

So I can’t eat this anymore at the moment, this photographed batch was actually still in the fridge when I realized R had issues with me eating tomatoes so I never got to finish it.  What I did have was yummy, though!  This isn’t a saucy salsa, it is a little more like a pico de gallo style.  Just good lime and cilantro flavors all mixed together.  I used to eat salsa for breakfast, is that weird?

Anyway, this is adapted from The New Best Recipe (amazon affiliate link) from Cook’s Illustrated Magazine.  I actually discovered Cook’s Illustrated (amazon affiliate link) which is still a favorite book even with our dietary restrictions.  The original one is on page 25.  I love reading the story behind each recipe.  I didn’t have all their ingredients when I first made it so my version was then born (no tomato juice, no jalapeno, white onions instead of red, and a lot more of everything else).  E loves this, she will ask for salsa for breakfast, I wonder who she got that from?

Supplies

Cutting board, knife

Large bowl/sealable container (I love lock & locks (amazon affiliate link))

Ingredients

4 lbs. of ripe tomatoes (I used roma here but you can try other kinds)

1 1/2 white onion, minced

3 cloves of garlic, pressed or minced

1 cup of chopped fresh cilantro

1 cup fresh squeezed lime juice (I have tried bottled lime juice and it was not good)

Salt and pepper to taste (the best part is “checking” for the right amounts)

Directions

Some people like to seed their tomatoes but I love tomato seeds and since I leave out the tomato juice here I just chop the tomatoes small and toss them with the other ingredients.  It is good to let the flavors meld awhile but you can still enjoy this right away.  I shake the container around so everything is evenly mixed.  The salt will bring tomato juices out of the tomatoes which is nice.  Enjoy with potato chips or, if you can have corn, corn chips.

Potato chips are a staple snack at our house due to the lack of many other options but I have always eaten salsa with potato chips, even as a kid.

Slow Cooked Refried Beans Recipe

The first time I made this recipe I told the friend that shared it with me (I followed most of her suggested variations though I used more salt) that I felt empowered.  That may seem silly but every time I make something from scratch I feel better and better about the food I make for my family.  Do I mess up?  Often!  I think you have to keep trying though.

One of our “fast” food options is rice and beans so making refried beans from scratch kind of goes against the “fast” aspect of things but this is easy to throw together and you can freeze it so I think it is still a fast recipe.  You’ll need a slow cooker, something I thought as a vegetarian family we’d never get real use out of!  More photos here.

Supplies

Knife, cutting board

Slow Cooker

Sieve

Food Processor/Blender/Potato Masher

Ingredients

3 cups of rinsed dry pinto beans (no need to soak!) (about 1 lb. 3 oz.)

1 onion, quartered

4 ounce can of hatch chiles

5 cloves of minced garlic

4 teaspoons of salt

1 1/2 teaspoons of black pepper plus 1/4 teaspoon of fresh ground black pepper

1/4 teaspoon ground cumin

9 to 10 cups of water (I do 10 because when you’re filling cups quickly under running water they don’t fill up entirely)

Fresh lime juice

Directions

Put the beans, onion, chiles, garlic, salt, pepper, and cumin in the slow cooker then add the 9 cups of water.  Stir, close the lid and set your slow cooker on high for 6 hours.  My friend remarked that hers takes only 4 or 5 hours on high and the recipe calls for 8 on high but my cooker only has a 6 hour high setting and it worked well.  You’ll need to add more water as needed, you don’t want too much to evaporate so maybe adjust your heat settings as needed as well.

The beans are so very good, you drain them and reserve the liquid.  I run mine through the food processor and add liquid until the consistency is as you like it.  I also add lime juice for flavor.  Now that we’ve made this a few times I can estimate you’ll get 3 pounds of beans if you run them all into the food processor but we’ve been reserving whole cooked beans to eat because they are so good that way.

I love that this is tomato free, flavorful, and much cheaper than canned beans.

Check out the other recipes on the 7/22 Allergy Friendly Friday at CybelePascal.com!  This week the theme is farmstand recipes so I was hesitant to include refried beans but I got the go ahead (on twitter) to post it.

Cilantro Lime Dressing Recipe

I adapted this recipe from one I found online here because of our particular restrictions both with allergies and with toddler tastes. Do check out the original if the idea of some ginger and jalapeño are appealing to you! We use this in a salad with a base of brown rice couscous or quinoa (amazon affiliate link), include various veggies and lettuce, and top with roasted curry chickpeas (recipe to follow). Here is a link to additional photos.

Supplies

Food Processor (or Blender)

Bowl, Funnel

Knife, Cutting Board

Citrus Juicer/Reamer

Ingredients

1 clove garlic

1/4 cup lime juice

1/3 cup agave nectar

2 teaspoons seasoned rice vinegar

1/2 teaspoon salt, or to taste

1/4 cup packed cilantro leaves

1/2 cup extra-virgin olive oil

Directions

Put a peeled garlic clove and cilantro into your food processor run until chopped well, maybe 20 seconds. Add the lime juice, vinegar, salt, and agave nectar and turn on the food processor. Place the funnel over the food processor and slowly add the olive oil.

I leave it in the food processor if I’ve made it a little early so I can give it a final spin before putting out to be added to the salad but it does keep pretty well sealed for one day. You’ll want to bring it to room temperature potentially if the oil has made the dressing a little goopy in the fridge.

E likes to dip her veggies or quinoa/brown rice couscous in the dressing. She also loves to help add the ingredients to the food processor and press the buttons!