16 June 2011
Cornbread Waffles and Salsa
Cornbread waffles! These are great on their own and although they are great to eat with a side of beans, now that it's summertime, I like to eat them with a nice side of salsa.
Cornbread Waffles (makes about 8)
1 c cornmeal
1/2 c flour
1/2 tsp salt (or salt to taste)
1/2 tsp baking soda
1 tbsp cornstarch (or 1 tsp egg replacer)
2 c soy buttermilk (soymilk + 1 tsp cider vinegar)
1/4 c melted margarine
This salsa is great with tortilla chips, it's great in wraps, it's great with rice and beans, and it's fabulous with cornbread waffles!
Big Momma's Salsa
Puree in a food processor or blender:
1 can of tomatoes in juice (500g or 15 oz will do nicely and you can sub crushed tomatoes, too)
1 small onion, chopped
2 cloves garlic
1 jalapeño pepper or a couple peppers from a jar of pickled hot peppers
juice of one lime
1/2 tsp ground coriander
1 tsp ground cumin
salt and pepper to taste
optional (but delicious): a handful of chopped fresh cilantro
This salsa is great because you can totally adjust the seasonings to your liking (or according to the contents of your cupboard) and it will always be delish! It's also great with fresh tomatillos (I can't find them here, but they are scrumptious) or roasted bell peppers blended in. If your salsa is a little watery, you can add a couple tbsp of tomato paste.
The salsa is great served fresh, but it also tastes fabulous after chilling it in the refrigerator for a few hours (or overnight) and letting those seasonings mingle!