WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, June 5, 2013

Holy Basil Pepper Salsa(tomato free) and Corn-free Tortilla Chips(gluten free, egg free, corn-free, dairy free)



It is nearly summer and the garden has all sorts of fresh peppers, and herbs..

Chips and dip are such a standard here in Texas. Honestly, half the time you go to a Mexican restaurant, you are satisfied with the chips and salsa before your meal even hits the table!

No tomatoes or cilantro for Abby. Did not stop us from making salsa though! I had planted Holy Basil this spring and it is flourishing. Holy basil has a slight peppery taste to it which I thought would substitute beautifully for the cilantro. Holy Basil is a known anti-inflammatory and has a lot of other really impressive health benefits, and it loves to grow in Texas! We often use roasted red pepper sauce in place of tomato sauce, so we figured why not a pepper based salsa?


Tomato-free Salsa-

1 finely diced Green Pepper
1 finely diced Red Pepper
1 finely diced small Onion
2 finely diced cloves of fresh garlic
2-3 finely diced Jalapeno(we leave the seeds and membranes, but we like hot!)
1 teaspoon cayenne pepper
1/2 teaspoon cumin
2 dashes salt
2 dashes Pepper
1 Tablespoon Lime juice
1 Tablespoon Lemon juice
1/4 cup water.
1/4 cup fresh chopped holy basil
OPTIONAL: green onions. Abby doesn't like them so we skipped it today.

Place all ingredients in saucepan. Cook on medium/high heat until the veggies start to lose a bit of color, but are still crisp. When cooled place in fridge and serve cold with corn-free tortilla chips.(recipe below)

Corn-free Tortilla Chips-

1 cup gluten free flour blend
1 cup chickpea flour(no need to toast, it is going to be cooked twice, beany flavor is very mellow)
1 teaspoons granulated sugar
1 teaspoon guar gum(if you are just making tortillas you should use it, but if you want to make chips with tortillas you can skip)
1 teaspoon baking powder
1/2 teaspoon pink himalayan salt
3 tablespoons palm shortening
3/4 cup cold water, plus more as needed

(Oil,salt, and additional flour also needed)

Mix together in bowl, gf flour,chickpea flour,sugar,guar gum,baking powder, salt. Cut shortening into flour until you get pea sized dough. Add water till dough holds together, and is a bit sticky still. Allow dough to rest 20 minutes covered.


Form 8-10 sized balls. I sprinkled my hands liberally with gf flour to keep the dough from sticking. Cover balls.


Heat 10-inch cast iron skillet over high heat. On a piece of parchment paper sprinkle it with gf flour. Place ball on floured parchment and smash down. Sprinkle top of smashed dough with a bit more gf flour. Cover with another piece of parchment. Roll till thin(thin tortilla's make better baked chips.)

Peel parchment apart(my dough generally sticks to the top piece.). Flip parchment onto hand and place dough side down into hot skillet. Gently press down the edges of the tortilla through the paper(caution, it is hot, move fast!) Give it a second or two and carefully peel parchment off dough. It should release easily. Cook for aprox 1 minute(till you see the surface bubble)and flip. Cook on other side aprox 1 minute.

To Make Chips: Preheat oven to 350
I cut each tortilla into wedges. I place the wedges on a cookie sheet. I spritz each piece with grapeseed oil and some
fresh ground salt. Bake for 6-7 minutes on the first side. Remove from oven and flip pieces. Oil and salt and put back in oven for additional 6-7 minutes. (watch after 5 to make sure they are browning too much.)

Keep in airtight container.
NOTE: I find I am able to reuse just 2 pieces of parchment to make all of the tortilla's.

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