Here's the recipe minus the jalapeños (couldn't find the gluten free version while we were at the store, plus with being pregnant at the moment I don't want things to be TOO spicy haha)
Ingredients:
1 can diced tomatoes with chilies (15 oz.) - I used organic diced with oregano and basil this time
1 can rotel tomatoes and chilies (original)
5 tsp diced jalapeños (optional)
2 tbsp banana peppers (we use the hot ones or sweet and spicy)
1 tbsp cumin
1 tbsp apple cider vinegar
1 tbsp canola oil
1 tsp salt
black pepper to taste
1 tbsp garlic
1/4 cup diced onion (i always eyeball b/c we LOVE onion!)
Servings: 3-4
mix all up and let marinade for several hours up to 24 hours...mmmmmmmm deliciousness!
so what sort of previous ingredients made this not gf before?
ReplyDeletedistilled vinegar isn't gluten free (unless made from rice or corn), the canned tomatoes usually aren't except certain brands, the banana peppers b/c they are packed in vinegar but I used Wegman's brand that is gluten free. Its amazing where you will find gluten!
ReplyDeleteThe kids' nutritionist said vinegar was ok. What's up with the tomatoes though? Where do you find canned tomatoes that aren't gluten-free? I mostly use Mur Glen (taste is the best by a mile) but occasionally have to purchase another brand.
ReplyDeletethe vinegar might be okay for the boys but for me I don't tolerate it unless it is made out of corn or rice (distilled that is) so I opt for cider vinegar. As for tomatoes I use hunts or the organic Wegman's brand...again it is the packaging of the other tomatoes along with processing that contains or shares gluten.
ReplyDelete