Ingredients
2 ripe Haas avocados
1/2 cup finely diced red onion
juice of 1 lime
1 finely diced jalapeño pepper (or two serrano peppers)
1 finely diced Roma tomato (optional)
2 tablespoons finely chopped cilantro
salt, to taste
Instructions
In a bowl, mix avocado, red onion, lime juice, and tomato. Mash gently with a potato masher to mix.
Stir in cilantro.
Add salt and chopped jalapeño/serrano [...]
I made my pico de gallo through trial and error so please, use this recipe loosely to find a combination that you love.
Thanks to restaurant refugee. I used your tip of processing each ingredient separately. Not only was the texture of my salsas much improved, but my arm wasn’t aching from the work.
Ingredients:
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup chopped cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
3 serrano peppers, stemmed, and chopped
Salt to taste [...]
I haven’t yet perfected my salsa recipe. While my red and mango salsas have good flavor, the texture is not quite right. This is largely due to my desire to avoid chopping by hand.
The last time I made mango salsa, I tried to pulse it in the food processor. I ended up with spicy mango [...]
Last night’s dinner. The chicken is accompanied by black beans and yellow rice, steamed broccoli, sauteed onions and peppers, and mango salsa.
In a small saucepan, mix equal portions of balsamic vinegar and white wine with a pinch of fresh herbs (your choice). Heat over medium high heat, stirring often. When mixture coats the back of your spoon, remove from heat, it’s ready. Drizzle lightly to add a pop of acidic sweetness.
