Pico de Gallo by Colleen Guenther

I have been on a Mexican tip this last week. I generally go through phases like this and always need to be careful because when I am craving something, I will want to eat it everyday until one of two things happen. 1) I totally get sick of it and can't eat it ever again or 2) I can't eat if for at least a couple weeks. So, since I have been craving Mexican everyday this week, I decided to mix it up and make different things everyday instead of the same thing over and over again to avoid the inevitable. This is the best thing about age, you get wiser! Anyway, last week it was the tomatillo salsa, and this week I will post some great Mexican side dishes to enhance a complete meal recipe which I will reveal Sunday. Why Sunday you ask? Well, 1) I want to keep the suspense of what my final recipe is to ensure that you don't get sick of my blog and 2) the real reason - to draw out my postable blogging days;) Stay tuned friends!

To kick it off, here is a great recipe for the ever fresh and perky Pico de Gallo. Almost everyone I know has made this time and time again, but I thought I would give my two cents on it. Also, as you all know, Pico de Gallo can be used for a variety of dishes including, but not limited to, a fun and simple chip dip or a topper on nachos, tacos, or enchiladas. It can also serve as a satisfying mid night snack or early morning riser on some eggs if you feel so inclined.

What you need:

6 roma tomatoes (I like Roma's because they are often more firm that the average tomato and they have less seeds)

1 white onion

Handful of cilantro

1 jalapeno

1-2 garlic cloves

1-2 limes

Mexican oregano

Cumin

Salt

Paprika

Chili powder

Directions:

What more to say than dice the tomatoes and onions, chop the parsley and mince the jalapeno and garlic (I like to add in a couple seeds of the jalapeno to add some delicious heat). Mix that together and then add 3 pinches of oregano, a dash of salt, paprika, cumin and chili powder. Then, squeeze your limes and give it a nice toss. Voila, a quick and easy show stopper for anytime of day!

Tomatillo Salsa by Colleen Guenther

As you may know by now, I tend to exaggerate when it comes to food. Everything is the "BEST" or the "worst", but seriously, this is the best salsa ever. It was inspired after going to my favorite mexican restaurant (to date) which is Aurelia's Authentic Mexican in Eden Prairie. It's located in a strip mall so do not let that fool you. They also have a brilliant tomatillo salsa and a VERY nice man who worked there verbally shared with me his secret recipe - who does that?? There are so many stingy recipes holders out there. Anyway, I went home and have since made several batches adding and subtracting different ingredients. So, after all the fun of testing, testing, testing, this is the BEST tomatillo salsa ever! Watch out Salsa Lisa!

2lbs of tomatillos

1 white onion chopped

1 1/4 teaspoons of Mexican Oregano (must be the Mexican variety)

1 teaspoon salt

1 cup cilantro leaves

Dash of pepper

2 cups vegetable broth

3 serrano peppers (deseeded and quartered)

2 jalapeno (deseeded and quartered)
3 garlic cloves minced

Olive oil

Food Processor

Directions:

Dice your onion and garlic and throw in a saucepan with a little olive oil. Peel your tomatillos and give them a rinse. Dice them into quarters and de-core them. Throw them in with the onions and garlic. Then, add the rest of your ingredients.

Simmer on medium for 15-20 minutes or until the tomatillos are soft. Let it cool a bit and then put it in the food processor until it has a nice salsa texture. Serve on quesadillas, with chips or just drink it from the bowl. It's that good!