Tortilla Soup and Salsa
Curdito - Salvadoran Marinated Slaw from Viva Vegan by Terry Hope Romero
1-1/12 lbs red or green cabbage, shredded finely (8-10 c. cabbage)
1-2 pickled or raw jalepeno peppers, seeded and finely chopped
1 large carrot, shredded
1/4 c. finely chopped fresh cilantro or parsley
1 T coarse salt (kosher)
2 t dried oregano
1/4 c. white vinegar, or more to taste
Combine shredded cabbage and remaning ingredients in a large bowl and toss to coat
everything wiht salt & vinegar. Seal it in a large resealable bag or weight it down with
another bowl and a can. Chill for at least an hour or overnight, the longer it chills, the
more tender & juicy it will become.
Spicy Red Salsa - from “Sacramental Magic in a Small Town Cafe” by Peter Reinhart
1 28 oz can diced tomatoes with juice
4 large cloves garlic, pressed
2 fresh minced jalapeno peppers stemmed & finely diced (use one for milder salsa)
½ medium onion, diced
¼ c chopped fresh cilantro
¾ t salt
2 T cider vinegar or lime juice
¼ t dried oregano
Mix all ingredients together, including the juice from the tomatoes. If using fresh tomatoes, you’ll need to increase the salt, to taste.
Refrigerate in a container with a good lid. The salsa will keep for 4 days, it begins to ferment after that.
Tortilla Soup from Appetite for Reduction by Isa Chandra Moskowitz
This tortilla soup has a light tomato broth and simple yet assertive seasoning. Stirring crushed tortilla chips into the soup as it cooks gives it a full-bodied texture. For a fiesta of flavor, serve soup hot with a topping of crushed chips.
1 teaspoon olive oil
1 small onion, sliced thinly
2 jalapeños, seeded and sliced thinly
1 poblano pepper or green bell pepper, seeded, chopped into 1⁄2-inch pieces
4 cloves garlic, minced
1⁄4 teaspoon red pepper flakes, optional
1 teaspoon salt
1 (24-ounce) can whole tomatoes, undrained
1 (24-ounce) can gluten-free vegetable broth
1 tablespoon ground cumin
4 ounces gluten-free baked tortilla chips (about 2 cups), divided
1 (15-ounce) can pinto beans, drained and rinsed
1 cup frozen corn
1⁄2 cup chopped fresh cilantro, plus extra for garnish
Juice from 1 lime
Salt, to taste
1. Place oil in a 4-quart pot and sauté onions, jalapeños and poblano pepper over
medium-high heat until onions are translucent, about 5 minutes. (Add a little more oil or
broth if needed.) Add garlic, red pepper flakes and salt and sauté for another minute.
2. Break up tomatoes with your fingers and add them to the pot, including the juice. Fill
the tomato can with vegetable broth and add to the pot. Stir in the cumin.
3. Crush half the chips into crumbs (some bigger pieces are okay) and add to the pot.
Cover and bring soup to a boil. Then lower heat to a simmer.
4. Add beans, corn and cilantro and let simmer for 5 more minutes. Add lime juice. Taste
and adjust seasoning, adding salt to taste.
5. Ladle soup into serving bowls. Crumble remaining tortilla chips over the top and gar-
nish with cilantro.
1-1/12 lbs red or green cabbage, shredded finely (8-10 c. cabbage)
1-2 pickled or raw jalepeno peppers, seeded and finely chopped
1 large carrot, shredded
1/4 c. finely chopped fresh cilantro or parsley
1 T coarse salt (kosher)
2 t dried oregano
1/4 c. white vinegar, or more to taste
Combine shredded cabbage and remaning ingredients in a large bowl and toss to coat
everything wiht salt & vinegar. Seal it in a large resealable bag or weight it down with
another bowl and a can. Chill for at least an hour or overnight, the longer it chills, the
more tender & juicy it will become.
Spicy Red Salsa - from “Sacramental Magic in a Small Town Cafe” by Peter Reinhart
1 28 oz can diced tomatoes with juice
4 large cloves garlic, pressed
2 fresh minced jalapeno peppers stemmed & finely diced (use one for milder salsa)
½ medium onion, diced
¼ c chopped fresh cilantro
¾ t salt
2 T cider vinegar or lime juice
¼ t dried oregano
Mix all ingredients together, including the juice from the tomatoes. If using fresh tomatoes, you’ll need to increase the salt, to taste.
Refrigerate in a container with a good lid. The salsa will keep for 4 days, it begins to ferment after that.
Tortilla Soup from Appetite for Reduction by Isa Chandra Moskowitz
This tortilla soup has a light tomato broth and simple yet assertive seasoning. Stirring crushed tortilla chips into the soup as it cooks gives it a full-bodied texture. For a fiesta of flavor, serve soup hot with a topping of crushed chips.
1 teaspoon olive oil
1 small onion, sliced thinly
2 jalapeños, seeded and sliced thinly
1 poblano pepper or green bell pepper, seeded, chopped into 1⁄2-inch pieces
4 cloves garlic, minced
1⁄4 teaspoon red pepper flakes, optional
1 teaspoon salt
1 (24-ounce) can whole tomatoes, undrained
1 (24-ounce) can gluten-free vegetable broth
1 tablespoon ground cumin
4 ounces gluten-free baked tortilla chips (about 2 cups), divided
1 (15-ounce) can pinto beans, drained and rinsed
1 cup frozen corn
1⁄2 cup chopped fresh cilantro, plus extra for garnish
Juice from 1 lime
Salt, to taste
1. Place oil in a 4-quart pot and sauté onions, jalapeños and poblano pepper over
medium-high heat until onions are translucent, about 5 minutes. (Add a little more oil or
broth if needed.) Add garlic, red pepper flakes and salt and sauté for another minute.
2. Break up tomatoes with your fingers and add them to the pot, including the juice. Fill
the tomato can with vegetable broth and add to the pot. Stir in the cumin.
3. Crush half the chips into crumbs (some bigger pieces are okay) and add to the pot.
Cover and bring soup to a boil. Then lower heat to a simmer.
4. Add beans, corn and cilantro and let simmer for 5 more minutes. Add lime juice. Taste
and adjust seasoning, adding salt to taste.
5. Ladle soup into serving bowls. Crumble remaining tortilla chips over the top and gar-
nish with cilantro.