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Joined: Oct 2004
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Campfire Ranger
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OP
Campfire Ranger
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Posts: 16,915 |
Got a bunch of ingredients on the chopping board ATM but would like to hear how you like yours.
Denny.
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Joined: Nov 2003
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,731 |
been making this one for 25+ years. Three large tomatoes, pureed 6 plum tomatoes, seeded, diced by hand
In the food processor together, chop to small pieces One large onion, One bell pepper Serrano, Habanera, or jalapeno peppers, to taste
2 ounces V8 juice Juice of two limes Salt, white pepper to taste Two Tbls. Olive oil At least � cup chopped fresh Cilantro
Mix all together, let sit overnight if possible.
Sam......
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Joined: Oct 2004
Posts: 16,915
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,915 |
Sounds kinda wet Sam but will give it try. Best I ever had was in a bar out in the jungle in Belize. Them boyz made fresh food as well cooking over an open fire that I just don't have the skills to duplicate. Gotta go find my Doritos. The sittin' overnight part may be difficult to do. Denny.
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Joined: Jan 2009
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Campfire Regular
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Campfire Regular
Joined: Jan 2009
Posts: 2,923 |
A gun in the hand is worth more than the entire police force on the phone.
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Posts: 12,447
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2004
Posts: 12,447 |
Pico de Gallo
2 cups tomatoes (seeded and chopped) 1/4 cup onion (chopped) 1 jalapeno (seeded and chopped) 1 clove garlic (chopped) 1 lime (juice) 1 handful cilantro (chopped) salt and pepper to taste
Directions:
1. Mix everything.
Double, triple, as you please.
Not blue ribbon vittles,(shrug), I am sure you have had better.
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Joined: Jan 2004
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Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2004
Posts: 11,388 |
Variations of the above. Heavy on cilantro. I like some olive oil and vinegar in mine. Ready for fresh vegetables.
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Joined: Dec 2003
Posts: 86,230 Likes: 24
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,230 Likes: 24 |
Variations of the above. Heavy on cilantro. I like some olive oil and vinegar in mine. Ready for fresh vegetables. +1
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Oct 2004
Posts: 16,915
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,915 |
Pico de Gallo
2 cups tomatoes (seeded and chopped) 1/4 cup onion (chopped) 1 jalapeno (seeded and chopped) 1 clove garlic (chopped) 1 lime (juice) 1 handful cilantro (chopped) salt and pepper to taste
Directions:
1. Mix everything.
Double, triple, as you please.
Not blue ribbon vittles,(shrug), I am sure you have had better.
Will try ML, thanks. The PDG we had in the jungle in Belize was all fresh and prepared on the spot . No liquids added and sooooooo good. We had rented a Jeep and wound up in remote places where english wasn't spoken and automatic weapons were everywhere but the food was unbelievable at these little shacks. The guns freaked my wife out. Denny.
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Joined: Jun 2008
Posts: 18,490
Campfire Ranger
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Campfire Ranger
Joined: Jun 2008
Posts: 18,490 |
Pico de Gallo 2 cups tomatoes (seeded and chopped) 1/4 cup onion (chopped) 1 jalapeno (seeded and chopped) 1 clove garlic (chopped) 1 lime (juice) 1 handful cilantro (chopped) salt and pepper to taste I like all of those ingredients...I like to use both jalapeno and serrano peppers, and some green onions in addition to the regular onion.
Every day on this side of the ground is a win.
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
No recipe for it, just put the basics in and no blenders. Take any of the recipes posted, substitute mangos for tomatoes and put it on nice piece of grilled ( not pulled ) pork or fish, and enjoy.
Sean
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Joined: Mar 2014
Posts: 36
Campfire Greenhorn
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Campfire Greenhorn
Joined: Mar 2014
Posts: 36 |
I like miss Lynn's recipe. In Texas we add just a hint of comino. Pico needs to set for a couple of hours in the fridge before partaking.
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,915 |
Pico needs to set for a couple of hours in the fridge before partaking. Respectfully disagree Halfadozen.The Pico my wife and I had in Belize was at most 5 minutes old and just bursting with flavor and a flavor profile that was simply fantastic as well as being Crispy and crunchy. Maybe go back there again and dissect the dish ? I just assumed it was Pico that we were eating. Maybe I missed something in their preparation. Denny.
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,731 |
Denny, after more thought, let me offer this version. I am thinking that it is possible that crispness could be jicama. If you can't find any in West By God Virginia, let me know, and I'll pick some up in Miami and mail them to you 6 ripe plum tomatoes, seeded and chopped 1 medium white onion, a fresh one that is still firm and crisp 1 Jicama, peeled and fine diced 6 Serrano peppers, chopped 2 garlic cloves, fine diced half a cup fresh Cilantro, chopped dash salt Zest and juice of one large Lime
Mix well, and eat immediately
Sam......
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Joined: Oct 2004
Posts: 16,915
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2004
Posts: 16,915 |
Will try to find jimcama, Sam. Pretty exotic for my area. Lady over at the diner had to throw away an entire days worth of chicken parm. Locals never heard of it so like children they wouldn't touch it. Being the glutton that I am it was my duty to take all the evil chicken parm home with me. Thanks for the call. Denny.
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Joined: Mar 2006
Posts: 17,289
Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
Miss Lynn's recipe is how I make Pico De Gallo and like calikooknic said ... NO BLENDER.
Lately I've been making a simple concoction of tomato, sweet onion, and cilantro to put on burritos. One part tomato, one part onion, and lots of cilantro. It's not something you'd eat with tortilla chips but it goes good with grilled meat burritos ... of your choice.
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Posts: 67,731
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,731 |
Denny, I put this together this morning. Found three Jicama bulbs at the local grocery. Recipe only calls for half of a bulb. A little spicy, but not too hot. Crunchy, a m�lange of flavors, salty, sweet, spicy. I thought it was not too bad for an off the cuff effort. Mango/Jicama Salsa
half cup diced Jicama half cup diced firm Mango 6 Cherry Tomatoes, cut into 8 pcs each 4 Serrano Peppers, seeded, diced half cup Red Onion, diced Zest and juice of two Limes Half a carrot, diced 1/4 cup, or to taste, chopped Cilantro dash salt on the Tomato chunks
Mix all together, let sit for a few moment, stir again, and serve
This would be really good with Fish Tacos, Fried Shrimp, Fried fish or on a burrito.
Last edited by Mannlicher; 04/21/14.
Sam......
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Joined: Apr 2001
Posts: 3,133
Campfire Tracker
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Campfire Tracker
Joined: Apr 2001
Posts: 3,133 |
I make mine similar to Miss Lynn's - just chopped fresh tomatoes, onions, garlic, cilantro and sometimes the sauce from a can of chipotles and one of the chipotles chopped up. Some fresh tortilla chips for scooping it up and it's good to go.
�That rifle on the wall of the labourer's cottage or working class flat is the symbol of democracy. It is our job to see that it stays there.� George Orwell
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
If you make it and it's too watery why can you not just drain off the excess liquid? I make mine watery adding vinegar, lime juice and sometimes even some Mikes Hard Limeade. I let it sit in the fridge for about 6 hours and then drain the excess after the flavors have imploded. A half gallon will last about half a day around here. And to make guacamole just add the PDC into smashed avocados.
Also, you can never use too much cilantro. But those canned chipoltes remind me of a wet dog.
Proud to be a true Sandlapper!!
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