In the summer we love to grill out for friends. John makes some great varieties of burgers, but we were having friends over who were gluten free. We thought chicken, but I wanted to fancy it up a bit, so I made shish kabobs! I simply cut up peppers, onions, and chicken and fed them onto skewers with some tomatoes from our garden! John grilled them and added a bit of BBQ sauce at the very end. I love the flavor combination and how beautiful they look!
We had some leftovers from this meal and wanted to think of something interesting to do with them. Why not tortillas?!
We shredded the leftover chicken, onions, and peppers and also some cheddar cheese. John made the tortillas from scratch, but you could buy those pre-made. John made the salsa primarily from items in our garden. The trick to salsa is to let is sit for a few hours in the fridge to let the flavors mesh. John didn't use a set recipe, but here are the ingredients that he used:
- Black beans (dried, soaked overnight, and cooked for 2 hours, then drained and cooled. You could also simply use canned black beans, although the flavor and texture isn't quite the same)
- Corn (we used fresh from cooked corn on the cob, but you could use canned or frozen)
- Chopped tomatoes (we used cherry but any variety would work)
- Chopped jalapeno peppers (the seeds are the spiciest part so leave in for hot or take out for mild)
- Chopped onion
- Chopped cilantro
- Chopped basil
- Fresh squeezed lime juice
Mix well, cover, and refrigerate for at least 2 hours.