Eating Gluten-Free Doesn't Mean Sacrificing Great Food!
Many people believe the pico de gallo — a mix of tomatoes, onions, pepper, and cilantro — served in many Mexican restaurants is the only type of salsa there is. Salsa is, quite simply, Spanish for sauce, and these sauces can be as varied as sauces in any other cuisine.
For fish tacos, nothing beats a fruit-based salsa. I love the flavor of this spicy grilled pineapple salsa. It comes together quickly, and can be used for other dishes as well!
For many years, I pretended I didn’t know how to make guacamole. My husband, swearing he had one half of a top secret recipe, insisted guacamole was man’s work. Of course, since he only had half the recipe (the avocado half, from what I can tell), this meant, well, no homemade guacamole.
Needless to say, this wasn’t workable on any level, so I just, you know, started making my own guacamole. It’s really quite simple — the ingredients are very flexible. And, since I live in Southern California, getting my hands on fresh avocados is so easy. One note: the texture of guacamole can range from creamy smooth to chunky — it’s all about your preferences.
One note: Many grocery stores carry vacuum-packed avocados in the deli/fresh foods section, and I am here to tell you they taste terrific.
