Pico de Gallo

August 9, 2011 at 5:57 am | Posted in Appetizers, Mexican/Southwest | 36 Comments
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Wow, has this ever been a slow culinary week around our house. I really can’t come up with anything very bloggable at all. One night was a quasi-interesting tomato and fresh mozzarella pizza with a crust that we could have used to drywall the unfinished basement. Another was a lack luster whole wheat spaghetti concoction which produced only a single comment of “leaves a funny taste in your mouth!” Another evening we found take out and dried out sushi on the table. It’s been sad folks.

So, just as our local news channels do during a slow news week, I’ve come up with a whimsical piece as filler until some breaking news comes along.

Once our Colorado produce starts coming in, it seems like my mind-set automatically shifts towards Mexican food. Fresh and simple with lively colors and exciting flavors. I just don’t think there’s anything that showcases our state better, especially when the chile roasters get fired up. The aroma is intoxicating.

Pico de Gallo…yup, even a monkey could make this one and that’s exactly what this monkey did. Twice this week, I’ve chopped up fresh Early Girl tomatoes from my garden, diced some sweet onions and jalapenos and sat on the couch with my Costco 55-gallon drum of organic corn chips and enjoyed some delicious fresh fare.

Here’s my pico recipe, nothing earth shattering, but you pico purists will notice I use sweet yellow onion as opposed to red onion. Let’s take a look.

My Pico de Gallo

2 diced tomatoes
1/2 C. diced sweet onion
1 diced jalapeno, seeded and deveined for us
1 tablespoon minced garlic
Juice of 1 lime
2 tablespoons chopped cilantro
1 Hatch green chile, roasted and skin removed, chopped
a sprinkle of dried Mexican oregano, or about a teaspoon of chopped fresh oregano
Salt and pepper and a smidge of sugar

Taste and adjust any ingredients and flavors.

Pico de Gallo and a 55-gallon drum of Costco Corn Chips…It’s What’s for a Summer Snack.



Mexican Dinner Menu: Tangy Green Guacamole

December 31, 2010 at 11:07 am | Posted in Appetizers, Mexican/Southwest | 30 Comments
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Looking for an interesting twist on Guacamole? Traditional guacamole is so delicious that I have to admit I found it difficult to add odd ingredients in order to try a different version. But this one turned out to be a surprisingly tasty addition to my Mexican dinner. It was my idea to put the green pimento-stuffed olives on top and we thought it complimented and even added more tangy zest to the overall flavor. Plus the recipe introduced me to a great new Frontera brand sauce. I look forward to trying it in some other recipes.

Tangy Green Guacamole, adapted from a Rick Bayless recipe:

  • 3 large ripe Hass avocados
  • 1/2 C. Frontera tomatillo salsa
  • 1/4 c. chopped cilantro leaves
  • 1/2 t. salt
  • 6 sliced pimento-stuffed green olives
  • Tortilla chips, sliced radishes and jicima for serving
  • ½ cup Frontera Tomatillo Salsa
  • sliced olives for garnish
  • Salt, about 1/2 teaspoon

Cut each avocado in half by slicing straight down through that spot where the stem was attached until you reach the pit. Then rotate the knife all the way around the pit. Twist the two halves apart and take out the pit. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (you could use an old-fashioned potato masher or large fork). 

Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs.

Top with the sliced green olives and serve with tortilla chips, or sliced cucumber, radish and jicama.

This is the last post for my Mexican Christmas Dinner. I did serve a delicious non-Mexican Easy Cranberry Cake from Ina Garten. I saw this beautiful dessert over at Cathy’s blog, Wives With Knives.  After looking at her gorgeous photo, who could resist. Also not pictured is the crock of chow-chow as a topping for the beans, warm soft corn tortillas and sour cream for the pork and pickled onion tacos and of course the people.  Note to self, take photos of people.

Happy New Year To Everyone and look forward to seeing what on your New Year’s Eve Celebration Table.

Tangy Green Guacamole…It’s What’s For Jicima And Radishes…and chips

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