The stitched artwork of Susan Taylor Glasgow. Photos by Keith Borgmeyer From the sidewalk, the glass studio of artist Susan Taylor Glasgow appears to...
Hey, there! Remember me, the person who is allergic to everything? Well today I am coming to you with a superb and spicy dinner delight! Don’t fret if you don’t like your food ulcer-inducing hot like I do; we have the perfect version for you too! Either way, you will end up with a flavor cascade from your taste buds to your brain that will say “nailed it!” The best part? It is all gluten- and dairy-free.
This was one of the first foods I made in college in the rickety dorm kitchen. I wasn’t sure what to make, so I thought chicken was a safe call. I had salt, pepper, cayenne, red pepper flakes, and an unhealthy love of inappropriately hot food. I sautéed garlic and onions, threw in some chicken, and unscrewed the top of the cayenne and counted to five.
I added the taco seasoning and more black pepper because my Grandpa insists our whole family is 100 percent Italian! I have served this to many people, most of whom like it a little less volcanic than I do. But I assure you, this recipe is perfect a la carte for tacos or enchiladas, or even with nachos. But what you are going to love most of all is what comes with it — one of the most refreshing homemade salsas you may ever have in your life! Let’s start with the chicken.
Ways to eat this:
Make sure to get the gluten-free corn tortillas!.
Now that we have talked about the chicken, let’s talk salsa! It’s called jalapeño cilantro salsa. Get ready for a pretty darn happy mouth!