Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
Nom Nom Paleo: Food for Humans (18 page)
SALSA ROJA ASADA
Want to add some heat to your meals? Use this lip-tingling fire-roasted salsa to punch your food in the face!
| Makes 2 cups | 1 pound plum tomatoes |
| Hands-on time: 20 minutes | 2 medium serrano or jalapeño peppers |
| Total time: 20 minutes | 4 garlic cloves , unpeeled |
| ½ teaspoon kosher salt | |
| Juice from ½ small lime | |
| 1 large shallot , finely minced | |
| ¼ cup chopped fresh cilantro |
DO THIS:
- P
osition an oven rack about
4
to
6
inches from the heating element, and preheat the broiler. Place the tomatoes on a foil-lined baking sheet and roast under the broiler for
5
minutes or until the skins are blistered and blackened on top. Flip the tomatoes over, and roast for another
5
minutes. - M
eanwhile, roast the chile peppers and garlic in an ungreased skillet, turning occasionally, for about
15
minutes or until the garlic is softened and charred and the peppers are nicely blistered. (Watch them carefully; the peppers will probably be done first.) - W
hen the garlic and peppers are cool enough to handle, peel the garlic and remove the stems from the peppers. (Want a milder salsa? Use jalapeño peppers, and remove the seeds and ribs.) - I
n a food processor, grind up the peppers, garlic, and salt. Be careful when removing the lid—the spicy contents will make your eyes water. - A
dd the tomatoes to the food processor and pulse until a thick purée develops. Transfer the salsa to a bowl and stir in the lime juice, shallot, and cilantro. Taste and adjust for seasoning.
S
tore the salsa in a covered container in the refrigerator for up to 4 days. And by the way: if you've never tried adding salsa to your scrambled eggs, what are you waiting for? 
SPICY PINEAPPLE SALSA
You’ll love the sweet, tangy bursts of flavor that this tropical salsa lends to everything from salads to steaks.
| Makes 2 cups | 1 ½ cups finely diced fresh pineapple |
| Hands-on time: 10 minutes | 1 Persian cucumber , peeled and cut into ¼-inch dice |
| Total time: 10 minutes | 1 jalapeño pepper , cut into ¼-inch dice (with ribs and seeds removed if you can’t stand the heat) |
| ¼ cup finely chopped red onion | |
| ¼ cup minced fresh cilantro | |
| 2 tablespoons extra-virgin olive oil | |
| Juice from 1 small lime | |
| Kosher salt | |
| Freshly ground black pepper |
DO THIS:
C
ombine everything in a bowl and season to taste with salt and pepper. The salsa will keep in an airtight container in the fridge for up to
4
days.
SPICY MANGO SALSA
Not in a pineapple kind of mood? Not a problem. In its place, simply substitute a medium-size mango, pitted, peeled, and diced small. Trust me: mango adds a wonderfully crunchy brightness to your dishes.
LEMON HONEY SAUCE
I know the feeling. Sometimes, you just want to pour sauce all over your food. This sweetly tart sauce should do the trick: it’s lip-smackingly delicious, a cinch to make, and a perfect partner for seafood or poultry.
| Makes 1 cup | ½ cup chicken broth |
| Hands-on time: 10 minutes | Finely grated zest from 1 small lemon |
| Total time: 10 minutes | ⅓ cup fresh lemon juice (from about 2 small lemons) |
| 2 ½ tablespoons honey | |
| 1 teaspoon coconut aminos | |
| ½ teaspoon grated fresh ginger | |
| 1 tablespoon arrowroot powder , dissolved in about 1 ½ tablespoons water |
