Photo Copyright Sandra A. Gutierrez; All Rights Reserved, 2015
So, Super Bowl Sunday is this weekend! Exciting, right? Yay, teams!
Don't judge me, but I have no idea who is playing. I never do. I don't get football but I do understand the excitement surrounding the sport. I don't have to take sides and feel happy when someone wins.
What I care about is feeding my guests so they're busy eating instead of arguing with the sportscasters--as if they could hear them. You see, I'm all about the food. And judging by the empty plates left during game-watching parties at my house, so are most of my guests.
This year, I'm going to offer a table brimming full of empanadas which can be easily toted from dining room to tv room to everyone's content. Empanadas are the perfect finger food. They're super portable, satisfying, and pair well with a huge array of condiments. Skip the chips and instead dip an empanada into this scrumptious salsa.
A little bit of spice will put a beat in your step. Oh, and while everyone is eating, I'll be watching the commercials. May your favorite team win!
You can now pre-order a copy of my next book, Empanadas: The Hand-Held Pies of Latin America at:
10 plum tomatoes, seeded and finely chopped
1 cup finely chopped white onion
1 cup finely chopped cilantro (leaves and stems)
1/4 cup finely chopped mint
1 red bell pepper, cored, seeded and finely chopped
1 canned chipotle pepper in adobo, finely chopped
1/4 cup lemon juice, or to taste
Salt and pepper, to taste
In a bowl, combine all ingredients and let them sit at room temperature for 20 minutes, to macerate. Serve with beef, cheese, or chicken empanadas.
Makes 8 servings
Copyright; All Rights Reserved, Sandra A. Gutierrez 2015