January 24, 2012
Here's a fancy yet simple recipe for pico de gallo that will have everyone chowing down. Cilantro is key to a great pico de gallo. Oh, and everything else. Ole!
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.
January 17, 2012
I don't know if any refried beans could be simpler. The addition of smoked paprika really adds another element of flavor that you won't likely find anywhere else. Enjoy!
2 cups cooked into beans
1/4 cup water
salt, pepper, smoked paprika, to taste
1. In a medium pot on medium heat, mash beans and water together until they are the desired consistency.
2. Add seasonings to taste, and cook until desired consistency. Beans will become more firm and dry as they sit, so use immediately.
January 06, 2012
When you have fresh tomatillos, do not do anything other than making this salsa verde. Just the right amount of flavor and kick. Enjoy!
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.