If you know me, if you really really know me, you will be forced to admit that I have a itsy bitsy lazy streak. It is not really itsy bitsy. That is a lie. The circumstances of my existence make me look like a go getter at times, but the fact is I’d rather be laying on my couch reading a book. Five year olds HATE it when you lay on the couch and read a book and make it pretty much impossible. But if you are hanging out in the kitchen and things start to smell yummy the same five year old will either join in the fun or back off because he knows that he will be getting something out of the deal.
The lazy side of me rejoices when a recipe appears that is so easy and so fast that you can prepare it in about 10 minutes…cook in about 5 and be at the table in twenty. Then you can send the kids to their rooms while the sun is still up, call it bedtime, and sit on the couch and read the book. Who am I kidding? Then you can get on to the laundry or dressing the wound from the upside down and curiously sharp edged Lego you just stepped on in bare feet. This recipe was originally in Bon Appetit.
If you are feeding more than two adults, double this. I hate, with a capital H, raw cilantro but I left it in the list in case you do not hate it with a capital H. Chipotle salsa is widely available in Dallas. I hope it is where you are. Sometimes it comes in a can. I’m curious, when you do not live in Texas is the salsa section in your grocery store still as big and diverse as the produce section? If you can easily put your hands on the chipotle version, do so. It has a smoky flavor that makes it special (or gross, depending how you look at these things). You can save a step and buy the cole slaw mix in the bag. Or, you can buy a head of cabbage and slice it thinly which is what you will see I have done on this occasion. Also, I make extra of the lime and olive oil…I use way too much feta and sometimes I chop up grilled or pan seared chicken to go on this. Have at it!