Yes...I have to admit it, I need my "fix" of Mexican-style foods every few weeks even when I'm here in countryside France. I'm pretty good at home in California as a ala-Mexican Chef mainly because of the availability of the necessary ingredients so one can get the right flavor profile(s). Tomatoes are prominent as are many varieties of chili peppers. Including peppers in your dishes, especially if they have been roasted ahead of preparation adds depth of flavor and a spicy kick to any dish. Onions, especially white and yellow ones are also included as part and parcel of Mexican cuisine. Spices used, Mexican Oregano, Epazote, Lime and the like are NOT a part of French culture! Substitution is the name of the game while here. Dried Ancho chile peppers are a staple as well as many others too numerous to mention, without these making anything resembling actual Mexican cuisin will be quite a challenge. So first...
Pico de Gallo (typical fresh Mexican salsa)
3 large coarsely diced tomatoes
1 finely diced medium sized onion
1/4 bunch of cilantro chopped coarsely
juice of a lime or 1/2 a lemon
1/2 teaspoon of minced garlic
1/2 tsp of salt
1 finely chopped jalapenos (or more if you prefer it hotter)
Optional ingredients
half a cucumber, peeled and coarsely diced
1 avocado, peeled and coarsely diced
As you are chopping each just put in a bowl of your liking, at the last...simply mix thoroughly. Adjust seasonings to your liking...check and add salt if necessary.
Salsa Verde (Tomotillo Salsa)
2 1/2 - 3 lbs medium Tomotillos. Remove the paper hull and de-stem.
1 large White or Yellow Onion, 1/4" dice
6 cloves garlic, finely minced
1 small bunch Cilantro, corsaely chopped, stems and leaves.
1 jalapeno, seeded.
Juice of 2 Limes
3 large green chilis, whatever you can get, NOT BELL PEPPERS! Roast, skin and seed.
Ok ingredients done, here goes.
In an appropriate 1 qt. pot put in the tomatillos and barely cover with water. Raise to boil, reduce heat to simmer, simmer for 10 minutes. Turn off, carefully drain in a collander, allow to cool.
Out with an iron or Other skillet, saute the onions til transparent with edges browned 5-7 minutes.
Place all ingredients in a food processor or blender and blend to a puree, about 3 - 4 minutes.
Adjust seasoning, add salt as necessary to taste. Serve cool.
Use either on roasts, fish, pork dishes to your endless delight. Savor those amazing flavors! And the French don't do it!
Pico de Gallo (typical fresh Mexican salsa)
3 large coarsely diced tomatoes
1 finely diced medium sized onion
1/4 bunch of cilantro chopped coarsely
juice of a lime or 1/2 a lemon
1/2 teaspoon of minced garlic
1/2 tsp of salt
1 finely chopped jalapenos (or more if you prefer it hotter)
Optional ingredients
half a cucumber, peeled and coarsely diced
1 avocado, peeled and coarsely diced
As you are chopping each just put in a bowl of your liking, at the last...simply mix thoroughly. Adjust seasonings to your liking...check and add salt if necessary.
Salsa Verde (Tomotillo Salsa)
2 1/2 - 3 lbs medium Tomotillos. Remove the paper hull and de-stem.
1 large White or Yellow Onion, 1/4" dice
6 cloves garlic, finely minced
1 small bunch Cilantro, corsaely chopped, stems and leaves.
1 jalapeno, seeded.
Juice of 2 Limes
3 large green chilis, whatever you can get, NOT BELL PEPPERS! Roast, skin and seed.
Ok ingredients done, here goes.
In an appropriate 1 qt. pot put in the tomatillos and barely cover with water. Raise to boil, reduce heat to simmer, simmer for 10 minutes. Turn off, carefully drain in a collander, allow to cool.
Out with an iron or Other skillet, saute the onions til transparent with edges browned 5-7 minutes.
Place all ingredients in a food processor or blender and blend to a puree, about 3 - 4 minutes.
Adjust seasoning, add salt as necessary to taste. Serve cool.
Use either on roasts, fish, pork dishes to your endless delight. Savor those amazing flavors! And the French don't do it!
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