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Another Salsa Recipe

I have been asked about fresh (raw) salsa, and the use of lime juice. There are a number of recipes for salsa. I will give you now the recipe for Pico de Gallo, as we make it in Northern Mexico. Here it is


1 or two 3 or more Roma tomatoes (or slicing tomatoes), chopped in small cubes.
1 or more jalapeños or serrano peppers, chopped small (you can take out the veins and seeds if you want less heat)
1/2 onion chopped small (more if you want, or you can leave out if you are allergic)
1/2 bunch of cilantro, chopped finely

Juice of 1 or 2 limes

Mix the first four ingredients in a bowl. Add the juice of the limes and a little bit of water. Add salt to taste (salt cuts the heat a little bit, and brings out the flavor).

Refrigerate before serving (or not).

This salsa is awesome served fresh, but it tends to wilt and get really sad from one day to another in the fridge. You may want to prepare it and use it the same day. It can be used as a snack with chips for a party, or as a side dish or garnish for stuff like milanesas, grilled chicken, pan fried steak, etc.

(Milanesas recipes, original and altered for a lower fat option to be posted at some other time.)

And now, back to the salt mines.


EDIT: I realized that one or two Roma tomatoes does not do. You need at least three. Feel free to use more. Large regular tomatoes are good too. Tomatoes will be your base. :-)



( 11 comments — Leave a comment )
Aug. 21st, 2009 04:01 pm (UTC)
I still haven't decided if I'm going to go with the cooked or non-cooked salsa. Either way, I'll let you know how it goes and whether a bunch of Pennsylvania Welsh people can handle it or if I end up incapacitating the Navigator's relatives!
Aug. 21st, 2009 04:10 pm (UTC)
Do both! They are fairly easy. And you never know. Those Welsh people might even like the heat. :-D
Aug. 21st, 2009 04:35 pm (UTC)
I can hear it now - "The HEAT! We've been missing the HEAT! It's been soooo loooong . . ." ;-)

Yeah, I have to try both. I do know that one of the Navigator's cousins has grown habeneros in his garden, so his family can probalby handle jalepenos.
Aug. 21st, 2009 04:02 pm (UTC)
Thanks for the recipes. Not only do you Rock, but you Salsa too....

Aug. 21st, 2009 04:05 pm (UTC)
Any time :-)
Aug. 21st, 2009 04:30 pm (UTC)
I learned both of these recipes when I was dating a boy from Brownsville, TX. Too bad we didn't stay together long enough for me to learn how to make tamales.
Aug. 21st, 2009 04:32 pm (UTC)
Tamales are much more labor intensive, depending on which kind you are making. There are a gazillion varieties of them. I am made of fail with those, because they are a bit more time consuming than I would like. :-(
Aug. 21st, 2009 06:04 pm (UTC)
I have experience with meat-filled carb pockets from other cultures(Cornish, Ashkenazi,Chinese, Japanese, Italian) and I think tamales would make a good addition. But like the others, it's definitely a skill that's better to learn from someone with experience than from a book or a video.
Aug. 21st, 2009 06:34 pm (UTC)
You can always go to Teocalli Tamale in Herndon, VA. They sell them by the dozen. Just ate lunch there today (fish tacos - yum!).
Aug. 21st, 2009 09:22 pm (UTC)
Both the salsa recipes sound great - I have a ton of tomatoes, and now I know what to do with them!

Aug. 21st, 2009 09:25 pm (UTC)
My pleasure :-)
( 11 comments — Leave a comment )

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