#55 :: Pico de Gallo

Last night's dinner consisted of 3 different recipes -- Pico de Gallo, Creamy Poblano Pepper Strips (Rajas) Tacos, and Sauteed Potatos with Chorizo Tacos. This first recipe for Pico de Gallo is really simple, and different because of the golden tomatoes. I did try it personally,{because I don't like raw onions} but Jamie said it was great.

Ingredients

• 1 1/2 pounds yellow or red tomatoes, seeded and chopped
• 1 small onion, chopped
• 1/2 cup chopped fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 2 serrano chiles*, seeded and minced
• Pinch kosher salt and fresh ground black pepper

Directions

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

Cook's Note: In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called "salsa mexicana" or "salsa bandera," because the colors in the salsa represent the Mexican flag.

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

Makes 3 cups

Recipe from Mexican Made Easy on Food Network

Star Rating: 4 out of 5 stars

#50 :: Salsa Borracha {Drunken Salsa}

This is definitely a different salsa than what you're used to! It's sweet, but it definitely has a spicy kick! The sweet Ancho chiles paired with orange juice makes this salsa the perfect balance for the crema sauce on the fish tacos.

Ingredients

• 8 dried pasilla chiles* or dried ancho chiles
• 1 cup fresh orange juice
• 1/2 cup golden tequila
• 1 garlic clove, minced
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1/4 cup crumbled anejo cheese** or feta cheese (we used queso fresco)
  

Directions

Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.

Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

Cook's Notes: "Drunken" salsas have been around forever but they were originally prepared with pulque, an alcoholic beverage made from the once sacred maguey (Agave plant). Pulque, which is not easy to find outside of Mexico, is not distilled and has a much stronger flavor than tequila, which I use in its place in this recipe. The alcohol leaves a musky flavor in the cooking process.

*The ancho chile is a dried poblano chile. It is also sold as "pasilla" or "chile negro" in the US. It has a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at some supermarkets, Latin specialty markets or online.

**Anejo is a salty, crumbly cheese that is generally sprinkled on top of enchiladas, burritos and tacos. It is sold in some supermarkets and Latin specialty markets or even online. It can be substituted with feta cheese.

Makes 1 cup (about 4 servings)

Recipe from Mexican Made Easy on Food Network

Star Rating: 4.5 out of 5 stars