3/3/2024 0 Comments Salsa mexicanaorg), a nonprofit supporting farmers and the producer of the Good Food Festival & Conference, which will be held from March 16 to 18 at the UIC Forum, in Chicago. As of February, they are engaged in a new philanthropic partnership with FamilyFarmed ( FamilyFarmed. Rick Bayless and his Frontera Farmer Foundation ( R /foundation) has awarded nearly $2 million in grants to Midwestern farmers since 2003. Stir well, taste and season with salt, usually about ½ teaspoon.Ĭover and refrigerate until ready to serve. Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl.Īdd the green chiles, tomatoes, cilantro and lime. ½ med white onion, chopped into ¼-inch pieces (Unless you count those mealy pink ones-I’ll pass.) Here, I’m using the indoor-grown variety from Mighty Vine tomatoes ( ), which are what we use in the winter months at my restaurants.” Trouble is, tomatoes are one of the key ingredients, and they aren’t always available to us in the Midwest in the winter. Chef extraordinaire Rick Bayless states, “Salsa Mexicana is extremely versatile in addition to making a great dip, try it with eggs for a killer breakfast taco, or fold it into guacamole.
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