Wednesday, May 6, 2009

Mexican Madness! Simple and yummy appetizers

Pico de gallo (2 variations)

#1 -Food processor Fast Pico

1/2 beefsteak tomato or 3 roma tomatoes (seeded and chunked)
1 can whole tomatoes, drained (I used home-frozen tomatoes, partially thawed)
1/4 of a large vidalia onion (chunked)
1-2 jalepeno peppers (seeded and cut in half)
2 large garlic cloves (pressed)
Juice of 1/2 lime
handful of fresh cilantro
salt & pepper to taste

Place all ingredients in a food processor and pulse a few times, leaving some chunks, but til blended.

#2 - Fresh From the Garden Pico

2 large or 3 medium tomatoes, chopped and seeded (about 3 cups)
2 large cloves garlic, minced
2-3 green onions, chopped (including the greens)
2 jalepeno peppers (finely chopped and seeded --leave a few seeds for more heat)
large handful of fresh cilantro, chopped
Juice of 1/2 lime
salt & pepper, to taste (don't salt until ready to serve)

Mix all ingredients. Flavors blend the longer it sits.

Table Side Guacamole

You can prepare this tableside and eat right away, or make ahead and let the flavors blend. Either way -- it tastes as good as it looks and smells!

2 large ripe avocados, mashed
1/2 large tomato, seeded and chopped (about 1/2 cup)
1-2 green onions, chopped (including greens)
1-2 jalapenos, seeded and finely chopped
1 large clove of garlic, pressed
1/4 c. fresh cilantro, chopped
juice of 1/2 lime
salt & pepper to taste

Mix all together in a glass or plastic bowl -- cover so that plastic touches the entire top of the guac to keep it from browning. Blend for at least 1 hour before serving to marry all the flavors.

Serve pico & guac with tortilla chips or as a topping for your favorite Mexican food!

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