This nutritious grain-free recipe is ideal for anyone on the AIP diet, who is intolerant to grains, or who just wants to add a nice and creamy texture to their breakfast porridge. One of my favorite grain-free porridge substitutes is this vanilla-maca tapioca porridge with a rhubarb and raspberry sauce. I cook it frequently, as you may have noticed on my Facebook and Instagram! I love that this dish is pretty much suitable for everyone because I worked very hard to make it allergy-compliant to pretty much every allergy in the globe.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 medium Roma (plum) tomatoes, seeded and chopped
- 1 medium red onion, quartered
- 1 cup chopped fresh cilantro leaves
- 6 cloves garlic, quartered
- 1 medium jalapeno pepper, seeded and chopped
- 1 habanero pepper, seeded and chopped
- 1 medium lime, juiced
- 1 teaspoon coarse kosher salt
- 1 pinch ground cumin
Instructions
- Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.
- I have used and experimented with many varieties of chile peppers. We love habanero and serrano. Jalapenos are used here because they are milder than the crazy hot peppers we use on occasion.
Reviews
Made exactly as written and the flavor was excellent. The color of the salsa was a bit unappetizing though. While I appreciate the use of a red onion, the purple hue mixed with the red tomatoes gave it an orange-y blue shade. I’ll stick with white or yellow onion next time but there will be a next time. Simple and tasty!