1. Alrighty, let’s start the marinade for tomorrow’s chicken. I need limes, an orange, jalapeño, some olive oil – shoot. Where’s the olive oil? Has anyone seen the olive oil??
2. Okay then, moving on. Garlic…five cloves? FIVE? Anyone else think that’s a little excessive?
3. Plus a handful of cilantro and – come on, man, where’s the freaking kosher salt?
4. Fine, so apparently the marinade is a work in progress. A stalled out work in progress. We’ll just put that one on hold and hit the salsa.
5. Canned tomatoes, two cans of Rotel – check and check. We’re off to a good start.
6. Chop that onion but don’t cut the root now. Wait, which end’s the root? And why do I feel like I ask myself this question every single time?
7. Time to slice up more jalapeños. Huh. My fingers are kinda burning now. Just the left hand, though. Yep, that’s burning all right. Fire. FIRE. Oh my god why did I touch my mouth?!?
8. And let’s mince more garlic ‘cuz we’re not having any vampires hanging around here. No sir.
9. Cilantro time! Chop chop chop chop chop chop chop – gotta love that cilantro.
10. Toss that all in the food processor, add some spices and lime juice, then crank that puppy up. Seriously, you guys, is there anything on the planet better than homemade salsa? It might even be worth these numbed finger pads. Maybe I’ll get some of that sensation back in the morning…a girl can dream.
[Full disclosure: BrightSide saved the Marinade Day by picking up olive oil at the store, and I did indeed find the freaking kosher salt. I also pulled off gluten free muffins, gluten free brownies, and a killer Caesar salad with dinner. We’re venturing into making ceviche today so, you know, pray for me and stuff.]
Yum Yum! It is clear, throughout this post, that you are not Italian 😉
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I do believe I’m missing whatever gene my great grandma had that apparently made her epic in the kitchen. The end results were awesome anyway, though.
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I’m sure you cook well…How would I know otherwise? Just, Italians don’t run out of olive oil and we never say “That’s too much garlic.”
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I have so tried to make gluten free muffins. Never had any success.
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There’s a mix by King Arthur. Add a tsp of vanilla & a mix in like berries or chocolate chips & they’re delicious!
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Love your process…very much like my kitchen. Sounds delicious in spite of it all.
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It was a long prep day but made today’s cooking so much easier. Honestly, there’s nothing like these chicken burritos with homemade guac and salsa. Mmmmm.
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That marinade sounds amazing. Well except for the onion, and I presume the onion is pulverized so no huge ick provoking chunks are hanging around? The root end, dear, is the one with the little hairs or whiskery looking bits on it. I have the same problem with cucumbers, and no hairs to clue me in as to which end I’m looking at. “Stem end” may be more obtuse than root end… hmm
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Ah, okay, so the part that pokes out with crinkly kind of peel away skin is the non-root end. That’s the one I usually end up cutting but can’t say I’ve ever double checked that I was right. 😆
No onion in the marinade though the jalapeño and garlic are visible. You crush together the jalapeño, garlic, cilantro, salt, & pepper with your hands or a mortar & pestle then add the citrus juices, oil, and vinegar. Shake it all up in a mason jar and voilà — yummy yummy marinade!
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five cloves? nah.
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Turned out the citrus balanced it nicely. 😉
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I’ll be right over!
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😉
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Sounds wonderful!
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I won’t lie. It was. It really, really was.
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Great!
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