|Welcome and a Recipe
||[May. 9th, 2004|09:21 am]
Hello all - as was probably made evident in the user info, this is a place to discuss latin-american cuisine, share recipes, beg for recipes, etc. Adaptation and experimentation is encouraged - after all, cooking vegetarian requires a lot of creativity, so the focus will not necessarily be on absolute authenticity (though that would be great where possible).|
Pico de Gallo
-this is my favorite version at the moment, and rarely makes it to the fridge it gets eaten so quickly :):
Find some cabbage and chop it into small bits until you've got a couple cups. Dice a tomato and a bit of onion. Throw it in the bowl with the cabbage. Chop up some cilantro, maybe a little radish, and some chili (fresh or canned). If you've got some garlic to mince put a little of that in as well. If you want to control the 'hot', take three tablespoons or so of water. Add a few drops (to taste) of hot sauce. Squirt in a whole bunch of lime juice - toss the mixture in with the vegetables. Add salt and pepper to taste. Add more water if the mixture isn't 'wet' enough for your liking, but it should be pretty dry.
Next, find some small corn tortillas. In a large skillet, heat a half inch or so of cooking oil. Cut the tortillas into 6 wedges a piece. When the oil is hot, put the wedges in - not overlapping much, only several at a time - and fry a couple minutes, turn and keep frying until a little browned. They will harden up when taken out of the oil. Drain on paper towels, and sprinkle with salt (see below). Enjoy while fresh with the pico de gallo.
Mexican table salt: this can be used instead of plain salt. and it should be ;)
1/2 cup sea salt (or whatever you have in the house)
1/4 cup chili powder
1 teaspoon cayenne
1/8 teaspoon ground cloves
1/8 teaspoon crumbled dried oregano.