3 ripe tomatoes, diced small
2 green onions, sliced
1 garlic, minced or more if you really like garlic
cilantro, minced (to taste)
1 can black beans, rinsed
1 can corn, drained
1 T lime juice
1/2 tsp chili powder
1/2 tsp coriander
1/4 tsp cumin
1/2 tsp salt
Showing posts with label Salsa. Show all posts
Showing posts with label Salsa. Show all posts
Thursday, July 5, 2012
Thursday, January 19, 2012
Mexican Bean Salad
I made this bean salad the other night, it was awesome!
I made a few changes.
I made a few changes.
- I only added 1 Tablespoon of olive oil instead of 1/2 cup.
- I found that I didn't have any kidney beans so I added garbanzo beans instead. You could add just about any beans that you have on hand.
- I used canned corn instead of frozen corn.
- We are not fond of cumin so I added coriander instead.
- I skipped the red pepper sauce to make it more family friendly.
- I replaced the red onion with a small shallot.
Tuesday, September 14, 2010
Guacamole
3 Haas avocados
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 medium onion, diced
2 Roma tomato's seeded and diced
1/4 cup chopped cilantro
1-2 cloves garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add seasonings. Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve
Serves 10
2 points each
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 medium onion, diced
2 Roma tomato's seeded and diced
1/4 cup chopped cilantro
1-2 cloves garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Using a potato masher add seasonings. Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve
Serves 10
2 points each
Monday, November 17, 2008
Green Goo Mexican Chutney
This is another one of my Hubby's originals. We usually have this with Latin-Lime Chicken.
Ingredients:
1 to 2 lb of husked tomatillos
1/2 cup chopped fresh cilantro (leaves only)
4 - 6 minced garlic gloves (how much garlic do you want?)
1/4 cup minced onion (fresh or dried, either works)
3 medium ripe Haas Avocados
1/4 - 2 Jalapeno Chilies (wus - hottie --choose your heat)
2 tablespoons lime juice
1 tablespoon orange juice
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black peppercorns
Directions:
TOMATILLOS: As a general rule, I'd buy tomatillos with about 2" diameter. Remove the papery skin/husk. Put a skillet on your stove with enough oil to lightly coat your pound of tomatillos as you fry 'em up. Cook them over a medium heat until they start to get lightly browned and slightly translucent. When done, put them in a food processor, or begin the laborious task of mincing them beyond recognition.
JALAPENO CHILIES: How hot do you like it? I'd say most people would like this around 1 or 1 1/2 chilis. For mom, I made it with only 1/4. If you are feeling particularly wild & dangerous, you could substite Habenero Chilis instead at your discretion. I wouldn't add the seeds, the tomatillos provide enough of those, and a chili itself has plenty flavor/heat. Process it into the tomatillo mix.
CILANTRO: You can never have too much cilantro when it comes to a mexican dish. De-stalk the cilantro, and throw it into the food-processor as well.
GARLIC: Take off the papery skin, cut of the icky ends, and you guessed it, toss it into the food processor.
ONION: I'd go with the dried pre-minced stuff, but you can go with the arduous task of cutting this up if you want to. Throw it into your tomatillo mixture so they can re-hydrate.
AVOCADOS: Ripe pebbly skinned haas avocados are the only way to go. Cut them in half the long way, rip one side off of the pit and cut it up into fairly smaller pieces to put into your food processor. Depending on it's capacity, you may need to transfer your current mix into a bowl, and do the avocados seperately. If you like chunky pieces of avocado, use the processor on two of the avocados and cut the third up into dime sized pebbles, otherwise, toss 'em all into the food processor.
SEASONINGS: If they are not already together, mix your tomatillo and avocado stuff into one bowl. Add remaining ingredients and mix well. Taste it. You know what you like. Season it that way.
****************************************************************
I like to serve this with warm tortillas, rice, beans, salsa, sour cream, olives, cheese, etc. (Picture a super-fancy taco bell burrito.) Sometimes I just forget the tortilla and layer it all on my plate. This goes well with chicken or beef, (whole on the side or cut into strips for your burrito) especially if you season the meat using my Latin-Lime Cilantro Wet-Rub...
Number Of Servings:I'd have to guess around 8, depends on how big your eyes are.
Preparation Time:With Food Processor: 20 Min. Without: 60+ Min
Ingredients:
1 to 2 lb of husked tomatillos
1/2 cup chopped fresh cilantro (leaves only)
4 - 6 minced garlic gloves (how much garlic do you want?)
1/4 cup minced onion (fresh or dried, either works)
3 medium ripe Haas Avocados
1/4 - 2 Jalapeno Chilies (wus - hottie --choose your heat)
2 tablespoons lime juice
1 tablespoon orange juice
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black peppercorns
Directions:
TOMATILLOS: As a general rule, I'd buy tomatillos with about 2" diameter. Remove the papery skin/husk. Put a skillet on your stove with enough oil to lightly coat your pound of tomatillos as you fry 'em up. Cook them over a medium heat until they start to get lightly browned and slightly translucent. When done, put them in a food processor, or begin the laborious task of mincing them beyond recognition.
JALAPENO CHILIES: How hot do you like it? I'd say most people would like this around 1 or 1 1/2 chilis. For mom, I made it with only 1/4. If you are feeling particularly wild & dangerous, you could substite Habenero Chilis instead at your discretion. I wouldn't add the seeds, the tomatillos provide enough of those, and a chili itself has plenty flavor/heat. Process it into the tomatillo mix.
CILANTRO: You can never have too much cilantro when it comes to a mexican dish. De-stalk the cilantro, and throw it into the food-processor as well.
GARLIC: Take off the papery skin, cut of the icky ends, and you guessed it, toss it into the food processor.
ONION: I'd go with the dried pre-minced stuff, but you can go with the arduous task of cutting this up if you want to. Throw it into your tomatillo mixture so they can re-hydrate.
AVOCADOS: Ripe pebbly skinned haas avocados are the only way to go. Cut them in half the long way, rip one side off of the pit and cut it up into fairly smaller pieces to put into your food processor. Depending on it's capacity, you may need to transfer your current mix into a bowl, and do the avocados seperately. If you like chunky pieces of avocado, use the processor on two of the avocados and cut the third up into dime sized pebbles, otherwise, toss 'em all into the food processor.
SEASONINGS: If they are not already together, mix your tomatillo and avocado stuff into one bowl. Add remaining ingredients and mix well. Taste it. You know what you like. Season it that way.
****************************************************************
I like to serve this with warm tortillas, rice, beans, salsa, sour cream, olives, cheese, etc. (Picture a super-fancy taco bell burrito.) Sometimes I just forget the tortilla and layer it all on my plate. This goes well with chicken or beef, (whole on the side or cut into strips for your burrito) especially if you season the meat using my Latin-Lime Cilantro Wet-Rub...
Number Of Servings:I'd have to guess around 8, depends on how big your eyes are.
Preparation Time:With Food Processor: 20 Min. Without: 60+ Min
Subscribe to:
Posts (Atom)