I didn’t have time before to update you on this week’s bento #86: Gringo Bento. Called that way because of the Mexican foodies :) Although the American Heritage Dictionary classifies gringo as ‘offensive slang’, it has a positive ring for me because it sounds like the name of my gorgeous tomcat Ringo :)
Don’t you love the (organic) blue maize tortilla chips?! This must be a very healthy bento because I even exceeded the five colour rule ;) How many tints do you count?
The tier on the left contains corn cob, a slice of zucchini, parsley, homemade salsa picante (recipe below), a piece of carrot and something I call an avocado gringo, because it’s neither a quesadilla nor a burrito since it hasn’t been baked or grilled afterwards like the first, nor wrapped liked the latter. It consists of four layers of multigrain wheat tortilla with guacamole, salsa, lettuce and cheese in between.
As you can see I brought some red grapefruit in another side container. The bento box tier on the right contains pepitas (popped pumpkin seeds), sour cream for the bean dish, dried strawberries as a sweet, a mix of corn salad and plain lettuce and frijoles (kidney beans) with red bell pepper, corn, onion and zucchini.
It was yummy :)
Making salsa picante is really easy!
- 4 tomatoes without skin & hearts, roughly cut (look at Gnoe’s tip!)
- 1/2 onion, peeled and roughly cut
- 1 red pepper, de-seeded (or sambal, chili sauce or tabasco to taste)
- 1-2 cloves of garlic (to taste)
- 1 teaspoon of cumin powder
- 1 teaspoon of oregano
- 4 tablespoons of tomato ketchup
- salt & pepper to taste
Put all ingredients in a food processor and shred until smooth — or almost smooth. Et voilá!
If you don’t have a blender just cut the ingredients with a knife. This recipe is so flexible! You can use leftover tomatoes that have gotten overripe, or you could replace them by canned tomatoes, pureed etc. Instead of ketchup you can also take some tomato paste and add a bit of sugar or honey for sweetness. There’s almost no excuse not to make this salsa!
Last but not least, here’s Gnoe’s tip to undress tomatoes ;) The easiest way to peel tomatoes is to immerse them in boiling water for 1 minute after cross-cutting the skin. Drain, and immerse in cold water for about 5 seconds (or hold under the cold tab). The skin comes right off!
Recipe courtesy of Eethuis Iris