A week from Friday we are expecting a visit from a family with small children who are allergic to just about everything, so I have to plan a gluten free menu for children.

Fortunately, I am not a person who uses a lot of mixes so have no problem making plain chicken and rice into something I wouldn't be ashamed to serve. Jello is gluten free, so I will make two-tone Jello - little kids like that. And they can have corn chips. I told their mother to bring some fruit.

We'll see what else I come up with, but I don't plan to go stock up on gluten free ingredients, I'll just make real food that they can have.

Both myself and Mr. Kitchentales have relatives who have put themselves on gluten free diets. Since celiac disease is hereditary, it has been suggested that we try it and see if we feel better. We don't think we feel all that lousy, so are not motivated to go to that extreme, but some day, when all the wheat products in the house have been used up, we might consider it.

I'm pretty sure than any salsa you make from fresh ingredients is going to be gluten free.

Gluten-Free Salsa (makes about 2 cups)

4 large greenhouse tomatoes or 6 Roma tomatoes, diced
1/2 large onion or 1 smaller onion, diced
1 – 2 cloves garlic, minced
1, 2, or 3 jalapeños (mild, medium, hot), seeded and minced
(if you love the heat, leave the seeds in one of the jalapeños)
1/4 cup cilantro, minced
2 oz. fresh lime juice (juice the whole lime)
1 Tbsp. granulated sugar
2 Tbsp. white distilled vinegar
Salt to taste (2-4 tablespoons)
First, dice the tomatoes and place them in a sieve or fine colander to drain most of the juice (otherwise your salsa will be runny). Tip: save the juice and use it instead of water to cook your rice—delicious! Once drained, place the tomatoes in a mixing bowl and gently combine remaining ingredients.

This salsa can be made up to two days in advance if kept tightly sealed in the refrigerator. Note, the garlic flavors and spice from the jalapeños will intensify over time.