Repost from my second ever post on my old Blog from July 20th, 2009
Cilantro, Pico del Gallo
Ingredients
3 bunches of Cilantro, chopped and stems removed
3 large Vidalia onions, diced
4 cloves of minced garlic
3 jalapeno, seeded and minced
5 sprigs of fresh oregano, leafed, chopped and stem removed
3/4 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/4 teaspoon of cayenne pepper
salt and pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar
zest of one lime
Directions
in a small bowl place lime zest, coriander, cumin, cayenne, olive oil, vinegar, blend well and set aside.
In another bowl mix the balance of the ingredients.
Once the dressing has rested for 15 minutes add to the cilantro mixture and toss.
Now if you reduce the amount of cilantro and add a few more ingredients you have what i was told was a Pico del Gallo, Rancho style
Pico del Gallo, Ranch Style
Ingredients
5 tomatoes, chunky chopped
2 Anaheim peppers, seeded and chopped
2 jalapenos, seeded and minced
2 limes juiced and zested
5 sprigs of fresh oregano, leafed and chopped stems removed
1 red onion diced
3 cloves of garlic diced
2 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 bunch of cilantro, chopped and stems removed
2 tablespoons of red wine vinegar
2 teaspoons of tomato paste
Salt and pepper to taste
Directions
In small bowl place lime zest and juice, cumin, fennel seeds, vinegar, and tomato paste mix and set aside and let rest for 15 minutes.
place the balance of the ingredients in a large bowl and toss. Once the dressing has set add to a large bowl and mix well. Chill salsa for at least an hour before serving
Mango Pico de Gallo
Ingredients
2 cups of Pineapple, chopped
2 cups of Mango, chopped
1 red onion chopped
1 red pepper chopped
1 orange pepper chopped
1 lime juiced and zested
1 cup of chopped Cilantro
1 jalapeno, seeded and minced
8 oz of pineapple juice
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
salt and pepper to taste
Directions
Really simple - combine all the ingredients in a large bowl, mix well and chill for at least an hour before serving
Now this not really a salsa and it takes a bit of cooking, but it is minor. But it's a great addition to all the above.
Tomatillo Verde Salsa
Ingredients
6 tomatillos
4 poblano peppers
2 jalapeno, seeded and minced
1 large red onion cut into large thick sliced
1 red pepper
4 cloves of garlic minced
2 limes zested and juiced
4 sprigs of fresh oregano, leafed and chopped stems removed
bunch of cilantro, chopped and stems removed
1 1/2 teaspoon of ground cumin
1/4 teaspoon of cayenne pepper
2 tablespoons of olive oil
salt and pepper to taste
Directions
Now, this best if you have a grill or BBQ, but if you do not a toaster oven works well too.
The tomatillos, red pepper, poblano, and onion all need to be grilled or roasted until they take on a charred appearance. Once charred, set aside to cool.
Place all the ingredients into a food processor but only half the cilantro and blend until smooth. Pour into a bowl mix in the remaining cilantro and chill for at least an hour before serving