Posts Tagged ‘Mexican’
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.
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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.
Call for Mexican Recipes
It’s a wonderful new year and time to start working on Volume 2 of my cookbook series in earnest. The theme is South of the Border…it will be a collection of venison recipes for Tex-Mex, Southwestern, and Mexican food. Yum! I would love to know what your favorites are. Even if they aren’t venison recipes, send them on over. I often adapt recipes for other types of meat. Click here to submit a recipe.
The perfect gift for venison lovers! Buy today.
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