Re: [CH] Pico de Gallo
Shantihhh@aol.com
Mon, 5 Jun 2000 23:25:47 EDT
While roaring up 80 freeway this weekend to Amador County I waved at Mike at
Davis on the way by! Having some early tomatoes and chiles and avocados to
use this is the result. Thought I'd share some summer food ideas.
A book suggestion: there is a new book out by Chronicle books that has great
salsas, guacamole's, and many tomato recipes. It is Chevy's & Rio Bravo
Fresh Mex Cookbook. The recipes look real authentic and use only FRESH
ingredients. We love Chevy's even after it was sold to ugh (taco Bell
owners). I have made the following and we loved them, but I did kick it up a
notch with some minced fresh Habanaro as we love the heat.
Pico de Gallo
2 cups (1 pound) tomatoes diced into 3/8" pieces
1/2 cup diced white onions
2 tablespoons chopped cilantro
1 1/2 tablespoons stemmed, seeded, and minced jalapenos
*we added some chopped habanaros as well
2 teaspoons freshly squeezed lime juice
1/2 teaspoon or LESS salt
Combine the fresh ingredients and chill
Guacamole
3 Haas avocados
1 tablespoon freshly squeezed lime juice
1/2 cup Pico de Gallo
1 1/2 teaspoons chopped garlic
1 teaspoon olive oil
1 teaspoon seeded, stemmed, and minced jalapenos
1 teaspoon or less salt
Pit the avocados, Score avocado meat without breaking thru the skin. Scoop
out the avocado meat with a large spoon and place in mixing bowl. Add the
lime juice, and stir lightly to evenly coat the avocados. Stir in the Pico
de Gallo, garlic, olive oil, jalapenos, and salt. Gently mash as you toss
the ingredients. The guacamole is the right consistency when more large
pieces than mashed parts remain. DO NOT over mash!
Serve with fresh warm tortillas chips. Also Jicama chips are great with this
and lo cal fat free. Just peel the jicama and slice into 1/8" slices. We
love it!
Mary-Anne