My friend and adopted John Patrick is originally from England and currently a yank residing in the tiniest state of Rhode Island. We used to have the conversations about food alot! He always said that southerners had the greatest snax. He is now about to try the REAL food ie beef enchilada casserole. A must for the casserole is pico de guillo a hot relish that is wonderful on everything except desert.
Recipe for pico. Pronounced peeko de guyo 😀
4 jalapino peppers
1 medium onion
1 clove garlic
4 red Roma tomatoes
1/4 cup fresh cilantro
juice of one lime
1 t. salt
I use the food processor to dice all the veggies ending with the salt and lime (remind you of margaritas?) Cover and let rest in refrigerator over night. You CAN eat it right away, but it is best the next day after all the flavors have blended.
For guacamole lovers – mash an alvocado and add pico and you’ve got it. Great served with salad or as a dip.
For those who don’t have a clue what cilantro is – it shall be my word of the day. I love this little veggie. My kids believe I always overdo it, but I have this theory….If I prep the meal they have two options take it or leave it.
n 1: Old World herb with aromatic leaves and seed resembling parsley [syn: coriander, coriander plant, Chinese parsley, Coriandrum sativum] 2: parsley-like herb used as seasoning or garnish [syn: coriander, Chinese parsley]
I always find this veggie next to the parsley. It is easily distinguished by the smell….it’s wonderful.