FoodFash.com for letting me steal the salsa photo from her site.
Last night, the Austin Food Blogger Alliance hosted a potluck picnic during which all the bloggers tested out each others' recipes for the upcoming cookbook. First of all, what a great idea. Second of all, it was a blast.
I was honored to have the president of the alliance test my recipe for Coconut Curry Cauliflower Rice at the potluck.
I was also introduced to this amazing salsa recipe by Rachel from And Then Make Soup, which I would love to share with you now! Amazingly enough, I was paired up with Rachel's recipe that is, technically, paleo! Hooray! I am writing the recipe below just as I made it last night for a crowd, which I thought turned out perfectly. Just serve it with sweet potato chips, eggs, mix it into guacamole or on top of meat (or with a spoon, if you are like me.)
Salsa for the Birds
adapted from andthenmakesoup.wordpress.com
4 dried chili pequin peppers
1 teaspoon coarse salt
1 1/2 lb fresh ripe tomatoes, seeded and chopped
2 cloves garlic, minced
1 small red onion, chopped fine
2 mangoes, peeled, pitted and chopped
1 bunch of cilantro, chopped
juice from 1 1/2 limes
Grind the salt and chili pequins together with a mortar and pestle to make a fine powder. Combine all other ingredients in a mixing bowl. Sprinkle with salt/chili pequin mixture and stir to combine well. Refrigerate at least an hour before serving. Rachel says it is best the next day, although it didn't survive that long at the potluck =)
|Image Courtesy of FoodFash.com|