Archive for the ‘Sauces and Salsas’ Category
Pico de Gallo Recipe
March 10th, 2011 | 
Author: A good Pico de Gallo is an absolute must for most Mexican or Tex-Mex dishes. This recipe is easy to whip up and guaranteed to go fast (I often wonder why I never make a double batch, but I never learn).
Recipe: Pico de Gallo
Summary: a traditional salsa
Ingredients
- 1 white onion, finely chopped
- 4 ripe plum tomatoes, seeded and finely chopped
- 2 or 3 jalapeño peppers, seeded and finely chopped
- ½ cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Combine all the ingredients, cover, and refrigerate for an hour.
Cooking time (duration): 15 minutes
Number of servings (yield): 2 1/2 cups
Culinary tradition: Mexican
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Find this link at The Local Cook and see more great sauce recipes.
Susan’s Chunky Picante Sauce
If you love store-brought picante sauce with your chips, this salsa recipe is very close. The tomato sauce and tomato paste give the picante sauce that rich tomato flavor. Picante sauce is more “saucy” than Pico de Gallo with much more tomato. This recipe is mild, so just add more jalapeno or habanero sauce if you need more kick!
Recipe: Susan’s Chunky Picante Sauce
Summary: a rich and thick salsa
Ingredients
- 1 medium green pepper, chopped
- 1 medium tomato, diced
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup minced fresh cilantro or parsley
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup tomato sauce
- 1/3 cup tomato paste
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1/4 tsp chili habanero sauce (for mild salsa)
- 1/4 tsp salt
Instructions
- In a bowl, combine the first 6 ingredients.
- In another bowl, combine the tomato sauce, tomato paste, garlic, lemon juice and pepper and then stir into the vegetable mixture.
- Refrigerate for at least one hour before serving.
Quick Notes
This is best made a day in advance so that the flavors can merge together.
Cooking time (duration): 30 minutes
Number of servings (yield): 3 cups
Meal type: snack
Culinary tradition: Mexican
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
Venison Tacos
Venison meat is great in authentic Mexican tacos. In this venison taco recipe, you use a flank steak chopped rather than using ground venison. The marinade makes the meat very tender. In fact, it would be great for a salad if you don’t want tacos!
Recipe: Venison Meat Tacos
Summary: flavorful and slightly spicy vension tacos with an adobo sauce.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 1/2 teaspoons honey
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 tsp cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon hot pepper sauce, or to taste
- 1 pound venison flank steak cut into chunks
- Dressing (recipe below)
- 1 package taco shells
- 1 ripe tomato, seeded and diced
- 1 bunch cilantro, chopped
- 1/2 head iceberg lettuce, shredded
- quacamole
- cheddar cheese, grated
Instructions
- Make the marinade: whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, cayenne pepper, black pepper, and hot sauce in a bowl until blended.
- Place the venison meat in a shallow dish and pour the marinade over it. Cover, and refrigerate 3 to 6 hours.
- Preheat oven to 350°
- Remove venison from marinade and chop into bite sized pieces.
- Put in a baking dish and cover with marinade. Bake for 15 minutes, stirring once.
- While the meat is cooking, prepare the dressing and toppings.
- Remove venison from oven and drain excess liquid.
- Assemble tacos by placing venison pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and lettuce; drizzle with dressing.
Cooking time (duration): 20
Number of servings (yield): 4
Culinary tradition: Mexican
Recipe: Adobo Dressing
Summary: A zingy dressing for venison tacos or taco salad
Ingredients
- 1 cup sour cream
- 1/2 cup adobo sauce from a can of chipotle peppers in adobo sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- salt and pepper to taste
Instructions
- Combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, and chili powder. Add salt, and pepper to taste.
- Cover, and refrigerate until needed.
Quick Notes
This dressing can be made in advance and will last about 1 week in the refrigerator.
Cooking time (duration): 5
Microformatting by hRecipe.
Posted in Sauces and Salsas, Venison Sandwiches | 
Tags: flank steak, Mexican, venison, venison recipe, venison taco | 
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