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….
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….
Back in May I started this year’s batch of Datil peppers from seed. Although germination requires much patience, can take 3 weeks or more…each seeds germinated. The last two years I threw out the seed pots because I thought the seeds were bad. This year I had given up on them but they all came up.
They require moist warm soil to germinate. I use an old yogurt maker we have and cardboard egg crates to place soil and the seeds. I plus it in and keep it moist using a spray bottle. This is critical because if you try to pour water on them the force of the water can disturb the seeds, especially when using a peat moss-based soil as it is very airy.
The good thing about Dail peppers is that unlike smaller pepper plants like habenero or jalepeno these peppers produce strong tree-like stalks that support a big pepper plant that produces huge yields. I like to use these to make a pepper mash which is a mixture or stemmed peppers, salt and vinegar. I place the peppers in the blender with salt and vinegar and blend it up, this mixture can keep years due to the inhospitable environment salt and vinegar create. No bacteria wants to call this place home.
The cool thing for me about having Datil peppers on hand is I get to play around with salsa and hot sauce formulations. I have a brand called Thoughtful Harvest and I really enjoy product formulation. Honestly, I am quite bored with standard hot peppers like jalepeno, habenero, serrano and cayenne. They have become so mainstream. I like the Datil pepper because it has a nifty store behind it and it has remained a back-yard pepper until just a year or two ago when some folks began bottling it.
Aside from a few sub-standard product (sorry-just being honest) that use the Datil pepper it really only lives in the St.Augustine FLA area. Having been brought t the new world by Spanish explorers the origin is still in question but we do know it came through the tropics, Dominican Republic I think, and wound up in St. Augustine in 1565.
It has uses for many Spanish dishes but also makes a great salsa pepper which is what I love it for. Another great use is to make a pot of black beans using a whole Datil pepper. You will get a touch of heat, but a ton of flavor.
Speaking of flavor, the Datil pepper is in my mind the KING of hot peppers as it relates to flavor. Don’t get me wrong, it’s as hot as the Habenero, but has more flavor. Very fruity and “limy” almost floral like a fancy French women’s perfume.
So far my idea is to make a line of salsas that represent countries like Spain, Mexico, Italy etc. For instance, my Spanish style salsa has green olives and high-quality extra virgin olive oil in it. It is rather luxurious and has tons of meaty green olives from California. My Italian has capers, basil, garlic and the same great olive oil. I cannot give up too many trade secrets so I will leave it at that.
II hope you’ll consider bringing this nifty hot pepper to your garden and hopefully to try one of our salsas that use it in late summer 2010.
Created By: Chef Keith Snow
Easy to make healthy Mexican inspired dish. Kids love it too!
6 oz white mushrooms, sliced
1 clove garlic, minced
2 whole wheat tortillas (12″ diameter)
4 oz cooked chicken breast, sliced
1/4 red onion, chopped
Lime wedges (garnish)
1 jarred roasted red pepper packed in water, sliced
1/2 c shredded reduced-fat Cheddar cheese
1/2 c salsa
3/4 avocado, sliced and sprinkled with lime juice
1. In small nonstick skillet, sauté mushrooms and garlic over medium-high heat, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.
2. Heat sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. Divide mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. When quesadilla is warmed through and cheese is melted, 5 to 7 minutes, remove from heat. Serve hot, with salsa, avocado, and lime wedges on the side.[/private]
Makes 2 Sandwiches
Cooking Time: 14 minutes
Created By: Chef Keith Snow
Easy to make and healthy to eat.
2 eggs, natural please!, from a local farm is best, where chickens roam free and eat a natural diet
1 tbs real butter or olive oil
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, steamed broccoli
1. Steam broccoli and chop it up a bit.
2. Mix all the ingredients together and pour into a small non-stick skillet, with melted butter or olive oil.
3. Cook over medium heat for 2-3 minutes until set.
4. Either place in a hot oven for ten minutes or flip the frittata over, cook 2 minutes more.
Created by: Chef Keith Snow
1 cup baby spinach leaves (or any other green)
1 egg white
1/4 cup tomato, diced
1/4 cup Bush’s black beans (canned – drained and rinsed)
1 tbsp grated cheddar or mozzarella cheese
1 tbsp salsa 1 whole wheat tortilla or lo-carb tortilla
1. Pre-heat the oven to 350 degrees.
2. Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients. Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
3. Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through. Serve with a green salad and/or tomatoes tossed in a light vinaigrette.
This recipe for Ceviche with fresh Florida Stone Crab is amazing. Adding avocado, tomato, cilantro, lime juice and tortillas makes this recipe for ceviche tantalizing. Ceviches comes from Latin America and can be made with many types of seafood such as snapper, squid, clams, eels…you name it. …
Created by: Chef Keith Snow
Learn how to make a tangy Mexican tortilla soup with homemade tortilla chips, crema, cilantro, and avocado
3 tablespoons pure or light olive oil
1/2 cup onion minced
1 garlic clove, minced
1 tablespoons tomato paste
2 whole dried pasilla chili’s, seeds removed
1 chipotle pepper, minced
4 tablespoons cilantro minced
4 cups organic chicken broth
1/4 cup avocado, diced
1 1/2 cup tortilla strips or chips, fried
kosher salt to taste
black pepper to taste
1. In a saucepot or deep skillet add oil, onions, garlic. Sweat them for 2 minutes.
2. Add tomato paste, cook for 5 minutes.
3. Add chipotle and pasilla peppers.
4. Add chicken broth, stir well and season with salt and pepper.
5. Bring to simmer, cook for 5 minutes.
6. Place tortilla strips in a serving bowl. Add soup. Top with crema, avocado and fresh cilantro.
Chef’s Note: Crema can be made by thinning sour cream with a few tbs of half-n-half. Other dried chilis can be substituted for the Pasilla.