Isn’t it amazing that salsa is the #1 condiment in the United States? We love salsa in our house. Whether it’s a chunky pico de gallo, or a smoky salsa verde – we have yet to meet one we diddn’t like. This recipe is no exception. When I came across it on my friend Josie’s site, I knew it was going to be a winner. First of all, it’s Rick Bayless. The man moved to Mexico for 6 years to better learn the cuisine. He knows his salsa, folks.

I also loved the addition of fire-roasted tomatoes as the base. I like using good quality canned tomatoes for the restaurant style salsas that I’ve made in the past, so I knew the flavor could only be amplified by using the fire-roasted variety. The store only had fire-roasted tomatoes with garlic on shopping day, so I adjusted my recipe by reducing the amount of fresh garlic in the recipe by a couple of cloves. My changes are reflected below. The tomatoes lended a smokey sweetness, and the cilantro and lime juice just made it so bright and fresh. Made a nice sized batch that stored in the refrigerator wonderfully for a few days!

potstickers

Who doesn’t love potstickers? I’ve always loved them. I’d always order them from the local chinese restaurant. But, they’re usually flabby and greasy. Neither of which I find to be an appealing trait. So, a few years ago I decided to try to make them at home. My first few attempts I found to be very frustrating, and more or less fruitless. I used the packaged round wontons, and they just wouldn’t cooperate for me. I ended up throwing them all away in disgust.

So, when this dish came up in cooking class last fall, I must admit that I was a bit nervous. Visions of balled up dough and bits of ground pork all over the kitchen came flooding back to me. Thankfully, these were a breeze to make. The homemade gyoza wrappers were so much easier to work with than the store-bought variety. ‘Round these parts we like pan-fried dumplings, but feel free to steam, or (Heaven forbid!) deep fry them as well.  If you think this batch will make too many for your needs, no worries. They freeze beautifully! Just quick-freeze them on a baking sheet, then place them in a Ziploc bag for storage. Good for up to 3 months. Cook as directed, but add about 7  minutes of cooking time when covered.