Tag Archives: serrano peppers

Tex Mex Black Bean SalsaThis Labor Day Weekend provides the perfect opportunity to use which ever fresh tomatoes you’re still harvesting from your garden. I usually plant a variety of tomatoes so I have optimal continuous harvesting through the summer season. The best time of year to eat this Black Bean Salsa is when you have fresh Roma tomatoes from the garden; although, any fresh from the garden tomato will work. If you don’t have a garden then pick up some Romas at the store. My daughter and I make this salsa throughout the year and often use store bought tomatoes.

My sister, one of the best cooks ever, introduced me to this recipe years ago and I have since adapted it to my taste bud’s preferences. I like Roma tomatoes, Serrano peppers and lots of lime juice.

Fresh ingredients
Fresh ingredients
Black Beans and Shoe Peg Corn
Black Beans and Shoe Peg Corn
chopped veggies
Chopped Veggies
Serrano Peppers
Serrano Peppers

This Jalapeno Corer tool is one of my favorite kitchen gadgets. It works for any type of pepper and also cores the tops of tomatoes. My favorite use is for coring Jalapenos. Cut the tops offs and rotate the corer down inside the pepper to remove veins and seeds. This allows you to stuff the Jalapeno for baking, grilling or placing in a smoker. The Serranos above are small and need to be cut in half, then deveined and seeded one half at a time.

I ordered my Jalapeno Corer at Amazon.com. I also ordered the Jalapeno Roasting Rack for use in the oven, on the grill, or in a smoker.

Jalapeno Corer Tool
Jalapeno Corer Tool
Limes juiced
Juiced limes
Toss chopped veggies with lime juice, Canola oil, salt and garlic powder
Toss chopped veggies with lime juice, Canola oil, salt and garlic powder
Add tomatoes
Add tomatoes and mix
Enjoy!
Enjoy!

TEXMEX Recipes

Tex-Mex Black Bean Salsa

1 can black beans

1 can Shoe peg corn

1 bunch cilantro, minced

½ Bell pepper—any color, chopped

1 small or medium purple onion, to taste, chopped

4 cups Roma tomatoes, chopped

2 Serrano peppers seeded and deveined, minced

Juice of 2 medium limes

1 T. Canola oil

1 tsp. salt

1 tsp. garlic powder

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Drain and rinse beans and corn. Place in a large mixing bowl. Add cilantro, bell pepper, purple onion, Serrano peppers then mix in lime juice, Canola oil, salt and garlic powder. Add and mix chopped tomatoes. Serve immediately. Refrigerate left overs.

Serve with Restaurant style white corn tortilla chips or Tostidos Scoops.

Fresh Pico De Gallo Recipe

Do you have an abundance of fresh tomatoes from your garden? Then I have a recipe for you!

Fresh cilantro is a must so go pick a bunch. Ah, the scent—the taste of fresh cilantro!

DSCN3190

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Today I am sharing how I make my favorite Pico De Gallo recipe. Some cooks use yellow onion, some use any type of tomato but I only use white onion and Roma tomatoes.

Because the heat and taste of onion can vary from crop to crop, I cut a piece off and inspect it by smelling it and tasting it. This is a necessary evil because not much is worse than taking the time to chop all your ingredients, mix your recipe and find out a bad onion spoiled the flavor of the entire dish. I use equal parts tomato, onion and fresh cilantro but if the onion is too strong I cut the amount back to ¼ to ½ depending on the onion’s strength.

This recipe can be made as small or large as needed.

In my house we consider Pico De Gallo a nutritious meal for breakfast, lunch or dinner; with tortilla chips. Yep, that’s it—nothing more—just Pico. I hope you don’t have a problem with that.

Pico De Gallo

Pico De Gallo Recipe:

6 Roma tomatoes rinsed, core the top, chopped

1 medium white onion, peeled and chopped

1 large bunch of rinsed cilantro, chopped; remove long stems at the bottom of the bunch

1 large lime—juiced, you may use zest too if you like it

1/2 teaspoon garlic salt

*Optional-2 seeded, deveined serrano peppers, minced. If you like extreme heat do NOT remove the seeds and veins. Serrano peppers, to me, have the best flavor of all the Mexican peppers. My daughter occasionally likes to make Pico with 2 large chopped (yes, chopped not minced) jalapeños. For flavor with mild heat use a chile or Poblano pepper; seeded.

The importance is equal amounts of tomato, white onion & cilantro. I add lime juice until I can taste it mixed throughout the entire batch.

Serve with restaurant style white corn tortilla chips warmed in the oven for 3 minutes @ 350 degrees.

Eat plain with chips or as a topping on your favorite taco, fajita, burrito, quesadilla, chalupa, salad, meat or casserole.

~Enjoy!