Chopped tomato and onion, cilantro, lime and chili.
What kind of chili do you think they meant? Chili powder? Green chili peppers?
I didn’t think to ask until I left the restaurant in Mexico.
This didn’t look like much but once you started eating it, you couldn’t get enough. It was great.

Oh. This is called pico de gallo in Mexico. The proper chile to use in this is fresh serrano chile-it is a hot green pepper a few inches long and as thin as a pencil or thick as a pinky finger. You can find them at most American super markets these days. If you want to make yours even better ad a tablespoon of olive oil, some salt and black pepper.

We are having a burger and salsa cook off competition at work tomorrow and I told my team i would make the salsa, it will be judged against other teams. I cant think of anything besides the salsa that i always make which is red and green salsa. I want something different but authentic
Any suggestions on other good authentic mexican salsas? I want it to be original..

http://allrecipes.com/Recipes/Appetizers-and-Snacks/Dips-and-Spreads/Salsa/Main.aspx

this site is great for all diff types of salsa, say summer and all sorts

this site is great for all diff types of salsa, say summer and all sorts

serrano peppers, ripe tomatoe or green tomates verdes/tomatillos (the name varies according to region but this is what makes green sauce green), onion, garlic (optional), cilantro (optional), salt to taste.

For a good sized batch you need 8 regular tomatoes or 15 pomodoros or tomates verdes. Not less than 5 serrano peppers. When we were first married my wife would use 1 pepper per tomato. We have scaled back the fire a bit since then. 1/2 of a medium-large onion, one garlic clove (optional), and 1/2 cup cilantro(optional) salt to taste

in a blender or processor chop or pureé depending on the desired texture of your sauce.

3 variations:
1)boil the tomatoes/tomates and chiles until the skins become lighter on the green things or pop off the tomatoes then mix with the other ingredients as described above.
2) roast your chiles, and tomatoes/tomates and peel the skin off before making the sauce. This really changes the flavor and is one of the best sauces!
3) make the uncooked sauce as described above and add two very ripe avocados and pureé everything.

This following a sauce used on cochinita pibíl which is the Yucatán version of pork barbecue:

5 manzano chiles ( use habaneros if you want it even hotter) juice of 3-4 sour oranges (substitute 2 sweet oranges and juice of 3 lemons or limes), 6-8 large radishes, 1/2 large onion, 1/2 cup cilantro, salt to taste

Chop in blender or processor

allow to set for two hours before serving

Oh and I forgot to say, that after it’s done you can sprinkle some Mexican cheese on top .

Also, it would be great to add some light sour cream as well.

I didn’t figure out the nutrional stats as a dish . I explain it seperately and depending on how much you’re able to eat you can estimate the totals.

Duration : 0:6:29

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Duration : 0:0:49

Technorati Tags: cooking, food, free, Guacamole, how, make, MEXICAN, recipes, SALSA, to, videos

Expert: Lori Schneider
Contact: www.figscatering.com
Bio: Lori Schneider is a chef and owner of Figs Catering in Austin, Texas.
Filmmaker: MAKE | MEDIA

Duration : 0:0:51

Technorati Tags: cooking, food, free, Guacamole, how, make, MEXICAN, recipes, SALSA, to, videos

Duration : 0:0:49

Technorati Tags: cooking, food, free, Guacamole, how, make, MEXICAN, recipes, SALSA, to, videos

Expert: Lori Schneider
Contact: www.figscatering.com
Bio: Lori Schneider is a chef and owner of Figs Catering in Austin, Texas.
Filmmaker: MAKE | MEDIA

Duration : 0:0:51

Technorati Tags: cooking, food, free, Guacamole, how, make, MEXICAN, recipes, SALSA, to, videos

Expert: Lori Schneider
Contact: www.figscatering.com
Bio: Lori Schneider is a chef and owner of Figs Catering in Austin, Texas.
Filmmaker: MAKE | MEDIA

Duration : 0:0:51

Technorati Tags: cooking, food, free, Guacamole, how, make, MEXICAN, recipes, SALSA, to, videos