Learn how to make a simple, fresh pico de gallo. This simple salsa can be made in minutes using ordinary fresh ingredients to produce something wonderful. Once you try this you will never buy a bottle of salsa again….
Here is a simple twist on classic guacamole. The tasty fried onions add a depth of flavor and slight umami that really makes this work….
Here is a very simple classic tasting salsa verde. This salsa is good on so many things such as scrambled eggs, nachos, burritos, grilled fish or chicken etc….
In this episode I discuss the coastal dish Ceviche; originating from South America and popular all across the Latin World. You will find hundreds of ceviche preparations near coastal regions that harvest fresh fish, shellfish etc. …
Salsa verde is a very versatile condiment. Great on eggs, tacos, burritos, grilled chicken and fish, shrimp, chips you name it. One amazing bowl of love. And easy to make….see the gallery of photos below….
On today’s show I discuss making the classic Mexican soup…tortilla soup. I have discussed this before but feel it’s such a terrific soup that I would discuss it once again.
Rich with chilies and tomato flavor with underlying notes of onion, cilantro, lime this soup is complicated….but easy to make….
On today’s show I discuss making slow braised pork ribs with dried red chilies as the base for a braising liquid. Country style pork ribs become amazingly tender and delicious when cooked with a flavorful chili and tomato broth. …
This is a simple green salsa recipe that brings the flavor of the grill or broiler to the dish. I make this salsa each summer and even water bath can it to store for the winter. This is fabulous on scrambled eggs or in burritos….
Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 50 minutes (need to roast the pepper)
Make a delicious vinaigrette with a roasted poblano pepper, garlic, mustard fresh cilantro and lime juice. Perfect on grilled chicken, fish or many Mexican dishes.
Make roasted poblano pepper (toss in oil, salt and pepper, wrap loosely in foil or put in oven safe dish and toss under 450 degree broiler, broil until they are charred turning once….remove from oven, place in bowl and cover with plastic wrap to allow the to steam for 15 minutes, then cut them open, remove seeds and scrape off as much skin as possible using a knife, some skin is ok…
1 large roasted poblano pepper
1 tsp dijon mustard
1 garlic clove
the juice of 1 lime
2 tbs sour cream
small bunch of washed cilantro leaves
1/2 tsp kosher salt
20 twists of fresh black pepper
3/4 cup Thoughtful Harvest Extra Virgin Olive Oil
Blend all ingredients except oil for 20 seconds, then remove top of blender while still running…drizzle in 3/4 c extra virgin olive oil slowly to form an emulsification..