Add a Little Spice to Your Life With Salsa

In the May issue of Buffalo Rising, we take a look at salsa and its cousins. Laura Anhalt, professional chef (she specializes in Mexican cuisine) and Buffalo Rising contributor, offers up three killer salsa recipes- two classics, and one that’s a little more modern using fresh fruit.
But today we’re going to provide you with instructions for preparing two other basics, Pico de Gallo and guacamole. Both are fantastic with chips- especially in the summer when produce is more flavorful and abundant.
Pico de Gallo is a refreshing composition of fresh tomato and onion, diced into bite size pieces and seasoned with cilantro, lime juice, garlic and salt and pepper.
Guacamole, on the other hand, is a simple recipe that incorporates garlic and mashed, ripe avocado.
The two together are extremely complementary, especially if you make your Pico de Gallo extra spicy by adding additional jalapeno.
Not interested in making your own? The two items pictured above come from the Lone Star. The Lone Star is the purveyour of some of the only Tex-Mex in Buffalo. Both the guacamole and the Pico de Gallo can be purchased in quantities large enough to please a party. Just make sure to call ahead, they make the guacamole to order!
Lone Star
1855 Hertel Avenue, Buffalo 14216

Happy Eating!
Pico de Gallo
6 medium tomatoes, seed and diced • 1 red onion, diced • 1 jalapeno pepper, minced • 2 medium cloves garlic, minced • juice of one lime • 4 tbsp chopped fresh cilantro • salt and pepper to taste
Combine all ingredients and mix thoroughly. As with all salsas, ingredients can be increased or decreased based on personal preference.
Refrigerate overnight, or for a minimum of 3-4 hours.

Simple Guacamole

3 ripe avocados • 1/8 cup of finely diced onion • 2 garlic cloves, mashed • 1 1/2 tbsp fresh lemon juice • salt and pepper to taste
Cut avocados in half, remove pit, and scoop out flesh. If you have trouble separating the two halves, simply twist them apart. You can see really simple instructions for peeling an avocado on this site. It is really the best way to make sure that you get the most flesh from each fruit possible (yes, avocado is a fruit). The avocado’s interior should be bright green, but soft enough to mash with a fork.
Add them to a bowl with the garlic and mash the two together thoroughly. Now incorporate the onion, salt and pepper- don’t forget to taste!
Mix in the lemon juice. The acid in the lemon keeps the avocado’s flesh from turning dark brown. Even with the addition of the lemon juice, it is best to make the guacamole right before serving.

About the author  ⁄ Steve Stipanovich


Golden Lark-

I'm glad that you asked! Pico de Gallo is prepared with fresh, raw vegetables, where salsa is made of vegetables that have been cooked or roasted. We cover the topic in further detail in the May issue of BRM.

Thank you for reading YUM! Please feel free to ask questions any time.



What's the difference between salsa and pico de gallo?

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