Habanero Tomatillo Salsa
This Habanero Tomatillo Salsa has simple ingredients and is truly easy to make. Now let me forewarn you my foodie friends, if you do not like spicy salsas, do not make this one! As for me though, I do truly enjoy having …
Made with simple ingredients too! Chicken breast, pepper jack cheese, poblano peppers, biscuits, one onion, cilantro and of course my delicious salsa verde! So yes folks, most of the ingredients you may already have at home! This is a very manageable, uncomplicated and simple as …
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.…
Dip con Chips
So you’re having a few friends over Friday night and wonder what to serve with those cocktails? Well I have an idea! As a matter of fact a great idea!! How about a delicious concoction of dips served with some homemade tortilla chips? Chips and Dip anyone?
Not one dip or two but how about three? And three delicious dips! And instead of serving these dips with store bought chips, show off that you know how to make tortilla chips! These chips are so easily prepared, it’s almost embarrassing to boost to your friends that they are homemade!
Ok so let’s talk about the first dip, Pico de Gallo (pronounced as peek-o day-guy-o) or sometimes called Salsa Fresca (Fresh Sauce). It is also known as Salsa Mexicana (Mexican Sauce) or Salsa Bandera (Flag Sauce) because the colors of the ingredients resembles the Mexican flag. It is a fresh salad/sauce/dip made with uncooked tomatoes, onions, jalapeño, cilantro and lime. Although there are other varieties of pico de gallo. For example other varieties may include garlic, mango, avocado etc…
Pico de Gallo can be used in a variety of ways as well. You can use it as a dip for tortilla chips, as a topping for tacos, as a topping for molletes, fajitas, steaks, chicken, etc. This dip is so good, you will enjoy it on scrambled eggs!
Okay so where did the name Pico de Gallo originate from? By the way, it tanslates to Beak of Rooster. This dilema seems to be uncertain. Some say its because eating it with a tortilla and using your thumb and forefinger to retrieve pico de gallo, resembled a pecking rooster.
Whatever the reason for its name, you will not be disappointed with this dip!
Now this is an interesting combination of ingredients that when you put them together creates a magical dip that tantilizes your taste buds and fills your palate with true genuine affection.
First you start off with a fruit that resembles green tomatoes but are totally different in flavor as the familiar tomato. Tomatillos were first cultivated in Mexico. They have a husk that surrounds the fruit and must be removed before use. Mexicans love their tomatillos and use them in an array and range of dishes.
Note: Take a look at the steps of my Chilaquiles Verdes with Chicken to see how to remove husks from tomatillos.
For this salsa verde, one of the other ingredients you add is, serrano peppers and OMG, you have heat! Yay! 🙂 Serrano peppers measure anywhere from 10,000 to 20,000 scoville units on the scoville heat scale or SHU. In case you aren’t familiar, the Scoville Heat Unit is the measurement used to measure heat and pungency to chili peppers. Think jalapeños have a scoville scale of 2,500 to 5,000 units! So what doe this mean to you? That if you are not a lover of spicy dips, you may want to exclude this one. Or how about making it anyway for your friend folk that do enjoy some heat! 🙂
Salsa Verde is a true keeper! A must add to your recipe index! Add salsa verde to steaks, chicken, seafood, empanadillas etc…whewwww….enjoy!
Last but not least, is the famous guacamole! Oh my gosh is this a bona fide favorite of mine! Then again all three dips are!!
Guacamole originated from the Aztecs in Mexico. It is an avocado base dip that has many uses as well in not only Mexican cuisine but around the world.
It can be used as a dip, as a topping for burgers, chicken, steak, rice and much more.
The aztecs referred to this dish as ahuaca-mulli, which translates to avocado sauce or avocado mixture. We can say, thank you to them for sharing this fabulous dip with us!!
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
|Meal type||Appetizer, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Pico de Gallo|
|Rinse jalapeño and tomato. Chop all vegetables and place all in bowl. Chop cilantro (chop mostly the leaves) and garlic. Add to bowl. Cut lime in half and squeeze both sides into bowl. Stir and mix mixture well and season with salt and pepper.|
|Cut avocado in half and remove pit by hitting lightly on it with a knife. Remove avocado flesh and place in a bowl. With a fork, smash avocado slighty (leave it kind of chucky). Cut lime in half and squeeze 1 half of lime (juice) to avocado. Set aside.|
|Chop tomato, onion, serrano, garlic and cilantro. Add to avocado and mix together. Season with salt and pepper to taste. Stir again.|
|Remove husks from tomatillos and rinse them well (Note: once husks are remove, tomatillos are sticky, this is normal) Remove stems from serrano peppers and peel garlic cloves.|
|Add about 3 cups of water to a saucepan. Heat over medium heat and gently add tomatillos, garlic and serrano peppers. Cook for 15 to 20 minutes until tomatillos are soft. Transfer all to a blender and add water (exclude if you want dip to be chunkier). Blend well together and season with salt and pepper to taste. Transfer bowl and add chopped onion. Refrigerate and let cool.|
|Cut tortillas in quarters and fry in a few tablespoons of oil until golden brown (flipping chips as one side gets golden to fry other side) Drain chips on paper towels.|
|Serve sauces in separate bowls with tortilla chips. Enjoy!|
Empanadas Mexicanas con Salsa Verde
Okay so let’s talk about these Mexican Empanadas or Mexican Turnovers! These Mexican Empanadas with Green Sauce are so good that I know you will want to make them often after you try these. And please don’t let the process of making the dough intimidate you because quite frankly, you can do it! If you still feel like not attempting to make the dough or masa (in spanish), just buy store-bought empanada dough found in the freezer section of most Latin grocery stores.
One wonderful thing about these savory, tasty guys is that you can make empanadas with practically whatever filling you like. You can make pork empanadas, chicken empanadas, ground beef empanadas or seafood empanadas. You can even make an empanada recipe, vegetarian. Consider maybe some portabello mushrooms with caramalized onions. Or maybe some spinach with ricotta cheese. Whatever you decide as a filling, it most likely will be delicious. Here for my mexican empanadas with green sauce, I chose, pork.
And hey, if you are somewhat concerned about your waistline, go with the alternative of baking them. Yes baked empanadas! Just be extra sure to seal them tightly or they may open up on you while cooking and leak out all the yumminess.
Now what makes an empanada extra special, you wonder? The dipping sauce! And here for this empanada recipe, I have chosen to serve it with a tomatillo, serrano based sauce. Or otherwise known as, green sauce. Trust me, you will be adding this sauce to your steaks, it’s so good! I even use it as a dipping sauce for chicken breasts.
Okay, so how to make the empanadas? Or rather the empanada dough? Is that concerning you a bit? Well just please know that I have a step by step guide for you that will show you exactly what you need to do if you don’t have a mexican tortillera or a mexican tortilla press. And I promise you that with little effort, you will soon become a pro at this.
So let’s get started!
And don’t forget to leave me your comments!
After mixing dough (masa) form into a size a little bigger than golf balls.
With a heavy pot or cast iron skillet press down to form a disc.
Add empanada filling
Fold plastic flap over to connect with the other side of dough. Seal by pressing down or pinching dough together.
Now let’s fry these babies up!
Remember you can also bake these in a 350 degrees F for 25 minutes. Just make sure to seal empanada really well using a fork or you stand the chance of having them open and leak all the yumminess out during cooking.
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|Meal type||Appetizer, Snack, Starter|
|Misc||Child Friendly, Freezable, Serve Hot|
|In a nonstick pan cook ground pork over medium heat. Breaking up the meat with a wooden or plastic spoon. Cook until no longer pink. Add your chopped onions and garlic and cook until soft and aromatic. Add the tomato sauce and salt and pepper to taste. Set aside to cool before filling empanadas.|
|Remove husks off tomatillos. Remove stems of serrano peppers. Peel garlic cloves. Cook tomatillos, serrano peppers and garlic cloves in a saucepan with water to cover over medium heat. Cook for 15 minutes. Drain and add all ingredients to a blender and puree. Add about a cup of the chicken broth to sauce, if you prefer even a thinner sauce, add more. Note: do not taste the sauce at this point and get intimidated with the taste or the bitterness. After sitting for a few minutes, all the flavors come together. Also remember, it is made as a dipping sauce not to be eaten alone! 🙂|
|Take 2 cups Maseca Cornmeal flour and put in a medium bowl. Add 1 1/2 cups warm water. Add salt. With your hand mix and knead all together. Continue kneading for about 3 minutes until a ball has formed. If you feel you need to add a little more water or a little more flour, do so. Dough should not be sticking to your hands. That's when you know it's ready.|
|Now form about 8 balls. Each being a little bigger than the size of a golf ball. Set aside and place a damp paper towel on top of them to keep them moist as you work individually with each one to form the empanadas.|
|Get a large Ziploc bag and open sides so that you have two flaps. Place one ball on top of one side and cover with the other side of the plastic. Take a heavy pot like a cast iron pot or a plate and press down to form a disc. About an 1/8 of inch. Now lift one of the folds to show raw dough, fill with about 1 1/2 to 2 tablespoons of empanada filling. Lift and roll the plastic over to connect with the other side of the dough. Through the plastic, press or pinch down to seal empanada. Remove empanada and plate on a platter also cover with a damp paper towel. Continue and repeat the same process with the other balls until they are all formed.|
|Heat up a skillet over medium heat with about an inch of vegetable or canola oil. Wait till oil is hot enough to add empanadas. Do not over crowd skillet or they will not fry well. Will not cook as well. Cook until golden brown on both sides. Drain on paper towels. Serve immediately with dipping sauce and a spoon. Take a bite and spoon green sauce each time you take a bite! Enjoy!|