The salad itself was basic - we tinkered with the recipe and came up with something easy using lots of fresh ingredients from the market, a can of black beans, and the leftovers of a rotisserie chicken. We lined the bowls with smashed bits of tostadas and then layered on the dressing, which I decided hadn't been hot enough in the initial recipe. The dressing itself was a whisked-together affair of light sour cream, lime juice, chile powder (I used chipotle chile powder from Planter's), cumin, fresh chopped cilantro, salt, and pepper. Oh wait - I forgot the chipotles themselves. The recipe called for one, small diced, but I added two. Two big ones. We like heat, and sweat cools you down, right?? I had yet to add chipotle peppers to a recipe and regret my decision.
As we started to sweat through dinner, I had lots of time to rethink my tinkering. It was nearly inedible. Delicious, but painful...like when you order the Vindaloo from a curry shop and keep thinking: I'll eventually get used to it. It's just too tasty to stop eating.
It was nearly the death of me, this salad. But doesn't it look pretty??
2 comments:
Yes, yes it does.
I hate spicy food. I'm always so in awe of those who can handle it.
I've learned to be really careful of chipotle, not because they're consistently HOT but because they're not. Some times it takes a smidg, sometimes it takes a whole pepper. For those of us who measure-as-we-go vs taste-as-we-go, it's dicey!
Post a Comment