Pico de Gallo Salsa...the perfect BBQ Compliment

Just about everyone loves to spice up their BBQ. This Pico de Gallo salsa will do just that for you. It has the excellent flavor and heat that will get your mouth watering and keep it there.

Here is the recipe for this utterly delicious salsa...

Pico de Gallo Salsa 

4-5 Fresh red tomatoes (roma), diced (depends on size)

3 Fresh jalapenos, finely diced but not minced (burn the peppers first, brings out the flavor and heat) 

1/2 bunch Fresh cilantro, coarsely chopped (approx 3 Tbsp) 

1 small Onion (red) diced, ½ Medium onion 

1-2 Tbsp Lemon juice or lime juice, freshly squeezed (I usually find the juice from 1/2 of a lime is sufficient) 

3 cloves Garlic, minced 

Salt to taste 

Instructions: 

Combine all ingredients and marinate for at least one hour to allow  juices and flavors to combine. 

Taste and adjust any ingredient you like. 

Chill before serving. 

Garnish with a sprig or two of cilantro and a wedge of lime.

Here is how you "burn" the Jalapeno peppers....

Rinsed and ready to burn.

Keep turning to obtain an even burn.

Finished product. At this point you can cut lengthwise and take out the membrane and seeds if you like. I leave the peppers whole.

The peppers are finely diced but not quite minced. I find this size a little bit "friendlier" in that no one gets a larger piece of pepper that may be too hot. But again, this is up to you.

Your finished salsa should look something like this.

All that is left now is something to spread the salsa over. And that, my friends, is your department!!!!

Until next time....

Salsa Ranchero...the perfect compliment to BBQ Beef and Chicken

Salsa is the perfect compliment to barbecue beef and chicken. Though many simply think it's all about chips and dip and salsa, you haven't lived until you tried fresh homemade salsa on your hot, just off the grill, juicy, crusty barbecued beef and chicken. If done right, the salsa will definitely enhance your barbecue experience.

Here is one of my favorite salsa recipes for BBQ'd beef and chicken. This is one of my recipes and I call it Salsa Ranchero. Just spoon it on liberally over your cut up meat, let it soak in for a few seconds and just be ready for the "take off". Put a little extra on the side and dip your meat as well. Man, it's good.

Salsa Ranchero - This type of salsa is all about consistency. You want a smooth liquid so that the salsa will seep into all the nooks and crannies of your tacos, tostadas, BBQ'd beef steak and BBQ'd chicken. Salsa Ranchero can be used in conjunction with chucky salsas like pico de gallo.

Here is how you make this.....

Roma Tomatoes are cubed.

Add tomatoes into the blender.

Add in fresh homemade tomato sauce or if none the canned variety. 

Blend the tomatoes and the tomato sauce.

Next heat up the jalapeno peppers on the stove as shown.

Turn the pepper so that they get a little black on all sides.

These peppers are ready. What this does is bring out the flavor of the Jalapeno as well as adds a little smokey flavor to your salsa. Better flavor if you can do this step on the BBQ grill.

Cut off the stems and discard, chop up the peppers, seeds and all and add to the blender.

Add your cilantro.

Chop up your garlic and add to the blender and blend it all together.

Makes about one quart.

Salsa Ranchero Recipe:

Ingredients
8 Roma Tomatoes
½ large Red onion
1-3 large Jalapeno peppers heated up on burner until skin is somewhat black, not seeded, depending on desired heat
2 cloves of fresh garlic (optional)

1 cup freshly cut Cilantro
½ tsp cumin powder
2 tsp sea salt
Juice from 1/2 lime.
1 8oz. can tomato sauce (Homemade is preferred)
1 Chipotle pepper (optional)

Directions
Dice up all the veges and add to the blender.
Add in tomato sauce.
Blend all until liquefied.
Consistency should be smooth and moderately thick. Taste and adjust where necessary (salt & cumin)

So if you are in the mood for something different and something that will have a party with your taste buds, Salsa Ranchero is the ticket.

Until next time....

Joann's Avocado Salsa

If you like Mexican food, than you gotta have the salsa. And right now on Guam its avocado season. Avocados are just as much a part of Mexican cuisine as beans and tortillas. I can almost eat them just about every day.

Here is an avocado salsa recipe from my wife Lupe's coworker, Joann Claveria. It's chucky and delicious. If you make this, better make a lot because I guarantee you will finish one big bag of tortilla chips once you start chowing on this salsa. It's that good.

Joann's Avocado Salsa  

Ingredients
1 whole avocado, diced
2 - 3 Roma tomatoes (depending on size), diced
2 heaping tbsp red onions diced small but not minced
1/3 cup chopped cilantro
1 lime
Salt to taste

Directions
Skin and core the avocado dice large.
Dice tomatoes into large chucks.
Dice up the red onions into small pieces but not minced.
Chop cilantro about 1/3 measuring cup.
Mix all the contents in a bowl.
Squeeze in the juice of one lime. Salt to taste while mixing well.

Try not to break up the avocado. You want the salsa chunky.
Garlic was left out on purpose.

Serve over tacos, beans, rice, and as mentioned before, tortilla chips.

Oh, and please excuse the picture. I started eating the salsa and taking the picture was an afterthought. Sometimes it just works out like that. You know what I mean?

Until next time....