Sometimes you have a moment of realization, maybe it was that realization of mixing cultures together to make a fabulous new appetizer. Maybe a new way of making…
Isn’t it really nice when you can just put together a simple but yet hyper delicious appetizer on the whim? That’s what I strive for with you my fellow readers; I want to bring you these Mexican appetizers that stick out in your mind. I want you to look forward to making that one particular appetizer this weekend, the one that even if you are the type of person to just skip the appetizer and go straight to the meal, you can’t help but want to make it anyway! You say to yourself, I have to try this Mexican appetizer this weekend! It just looks too inviting, that’s got to be delicious! These Grilled Shrimp Wonton Baskets will make you think like that!
They are the perfect little gem of deliciousness! …
Ceviche Verde or Green Ceviche is one of my favorite appetizers. So healthy and superbly delicious, I should be having Ceviche Verde everyday! It’s so light, refreshing and incredibly flavorful. You will love this dish today, tomorrow, always!
Ceviche is normally small pieces of raw seafood cooked and marinated with limes or lemons. The acidity cooks the seafood. You can add red onions, white onions, tomatoes, avocados, cucumbers, cilantro, scallions, olives and chili peppers. Whatever you prefer in your ceviche, you can add. You can even make a vegetarian ceviche! Here is my version on a delicious vegetarian ceviche, Mushroom Ceviche.…
Spicy Salsa ♦
In Mexico, many SALSAS exist from….. Salsa Verde, Salsa Taquera, Salsa Brava, Salsa Cruda, Salsa Roja and trust me the list goes on! Here I have made a typical Mexican Salsa Picante but cooked and roasted most of the vegetables to give my salsa extra robust!
You see the Italians take pride in making their red sauce or gravy with fresh tomatoes and herbs; Mexicans take true pride in making their homemade sauces, whether dipping sauces or marinating sauces, the pride is there. Come on it’s homemade folks! The freshness, crispness of the vegetables comes across with every spoonful, every dip of that tortilla chip!
I know we all have this thing us food bloggers when it comes to homemade salsa, who’s better, whose salsa picante has that flavor we can’t get enough of. The Salsa Picante that has the most pungency, the most tang, the one that is the most spicy! Well that’s the thing friends, sometimes it goes beyond that and simply on personal taste. You like a little less heat? Okay use less chile peppers! You like less of a tomatory flavor? Use less tomatoes! Get where I’m going with this?! Experiment! Take a recipe and try it…try it…try it over and over again with YOUR amount of the right ingredients, until you get it right!! Cause bottom line is homemade Salsa Picante will always out beat the store bought version in my book!
All salsa lovers out there know one thing, that a great Salsa Picante can go with practically anything! So let’s get to it friends!
Please leave me your comments, let me know what you think! We only live once right?! So lets live it with a little bit of heat!
Roasted poblano peppers and roma tomatoes.
Charred skin removed from both
|Meal type||Appetizer, Snack, Starter|
|Misc||Child Friendly, Serve Cold|
|Rinse the tomatoes, poblano peppers and place all on an oven safe tray. Cook under broiler for 15 minutes or until charred. While they are being roasted, roast the garlic on a pan for about 5 minutes. Take tomatoes and poblano peppers out of oven and let cool for a few minutes. Peel skin of both tomatoes and peppers. Remove seeds from poblanos under running water.|
|Take half of the tomatoes and chop. Place the other half of tomatoes in a blender. Chop poblano peppers. Cut cucumber lengthwise and scoop seeds out. Do the same to the serrano peppers. Only use one pepper if you don't want the sauce too spicy and finely chop. Chop onion, avocado and cilantro.|
|Put the garlic in with the tomatoes and blend until smooth. Mix all the chopped vegetables with the sauce, Add the juice of one lime, salt and pepper to taste. Serve with tortilla chips or as desired. Can also chill for a couple of hours to infuse flavors well. |
|Note: If it's to saucy for you just strain through strainer a little until desired consistency.|