Please note that this post was first published in June 4, 2015, and some of the details, links and offers may no longer be active.
You’re going to love what I’m bringing to the table today!
I’m going to show you how to make the most tasty, epic, Mexican that’s actually good for you!
It’s a smokey capsicum salsa with home made gluten free tortilla chips…I friggen LOOOOOVE chips and salsa. The chips are soo much better for you than store bought packets of corn chips and you’ll be so surprised by how easy they are to make!
You’ll be mungin’ on Mexican for days!
Here’s why you should get on board and make some for yourself!
Soaking and sprouting the buckwheat for the tortilla chips increases the alkalinity within them…making these chips a much healthier alternative to store bought chips
Using an open flame to cook the capsicums gives this whole salsa the most epic, smokey, authentic Mexican flavour!
Buckwheat is actually a seed, not a grain and is therefore gluten free, high in protein and in fiber.
This colourful salsa can be used as a starter or as a side to an epic Mexican dish, share it with your friends, this one’s a crowd pleaser!
All we are using here is whole foods – and guess what? Your body will thank you
Check out the video ….. after that get the full recipe below!!
These tortilla chips are a perfect way to use up leftovers – but to have leftover you have to know how to make them first! So CLICK HERE to learn how.
Cut the flatbreads into small triangles – around the size of a regular corn chip.
Melt the ghee or coconut oil and brush a small amount across a baking tray. Spread buckwheat triangles onto the tray and brush a little more oil on top.
Add a small pinch of salt and bake for about 30 minutes or until they are golden and crispy. Make sure you check them after about 20 minutes just to make sure they are on track and not burning.
Ingredients – serves 6 as a side or snack
2 large cobs of corn
2 red capsicum
1 red onion
1 large avocado, or 2 small
½ bunch of coriander
4 tablespoon of olive oil
1 tablespoon of cumin
1 tablespoon of coriander
Salt and pepper to taste
To cook the capsicums place them straight onto the flames rotating often until they completely blacken and soften all over, then rest and peel. But if you don’t have a gas cook-top fear not! You can do it this way – Cut the capsicums into quarters and remove the seeds. Place them skin side up on an oven tray. Brush the skins with a little bit of oil and cook under the grill until the skin blackens. Place aside until they’re cool enough to handle and then peel off the black skin and you should be left with smoky soft capsicums.
Whilst the capsicums are cooking place the whole cobs of corn in boiling water for 2 minutes, then take them out of the water and cool them off under running water.
Meanwhile lightly dry toast the cumin and coriander in a frying pan for about 2 minutes or until they start to fill the entire room with their delicious smell.
Strip the corn kernels off the cob and place in a bowl. Roughly dice all of the others vegetables and add to the corn.
Add the olive oil, juice of the limes, ½ the coriander to the salad.
Give it all a good toss with some salt and pepper, and finish off by chopping the rest of the coriander over the top.
And that’s all there is to it! Who knew that actual food could taste better than that shit in a jar that most people take to BBQ’s!
It’s time to get your butt on the on board the whole food bandwagon!