A couple weeks ago my local grocery store had a special produce display for Chinese New Year. It featured items like egg roll wrappers, bean sprouts, bok choy and napa cabbage. This reminded me of a recipe I pinned years ago but never tired: napa cabbage spring rolls.
Cauliflower was once just the sidekick of broccoli and carrots in mundane vegetable medleys. But in recent years, it has proved to be more than just a one-trick pony. Now it masquerades as a substitute for rice and mashed potatoes. You’ll find it in soups, pizza crusts and—in today’s recipe—as a stand-in for buffalo wings. Cauliflower is truly a culinary chameleon!
This salsa is so much better than anything you’ll buy in a jar. It’s fresh and flavorful, just like what you’d expect from a Mexican restaurant. It’s quick and easy too, so there’s really no reason not to make it.
The jalepeño will make or break this recipe, since it provides the heat. I’ve made salsa that ended up bland and boring, and I’ve also made some that was so hot I could hardly stand it. Eventually I started paying more attention to the pepper I was using. Here are a few tips:
An important step in the salsa-making process is allowing the flavors to meld together. Let the salsa sit in the fridge for at least one hour before serving. I’ve found it tastes best after sitting overnight (if you can wait that long).
If you’re on the Daniel Fast and need some chips to go with this salsa, you can use the same recipe as my crispy baked tortilla strips. Just cut the tortillas into triangles instead of strips.
Ingredients
Instructions
Notes
*Taste your jalepeño to determine how hot it is. Add more or less than half the pepper depending on your preferences. The seeds can be added for more heat.
Salsa will keep up to 7 days in the fridge.
Hummus is one of my go-to snacks during the Daniel Fast. It’s great for dipping veggies or homemade flatbread, and it’s a cinch to make.
While traditional hummus is made with olive oil, most varieties you’ll find at the grocery store contain soybean oil. The majority of soybeans grown in the U.S. are genetically modified, and soybean oil is often partially hydrogenated, which equals trans fats.
Skip the Sabra, and make your own hummus. It only takes a few minutes!
Yield: 1 cup
Save RecipeIngredients
Instructions
Notes
I don't like the taste of raw garlic, which is why I use garlic powder in recipes like this one that don't require cooking.
Olive oil can turn bitter when blended at high speeds, so be sure to add it at the end.
