Tex Mex Style Pico de Gallo

While I'm talking about Texas and Tex-Mex cooking I should mention, Pico de Gallo. 

Tex Mex Style Pico de Gallo

“Pico de Gallo” means ‘beak of a rooster’ which refers to the biting sharp heat that this salsa often has.  This is basic Tex- Mex salsa for nachos, tacos, or hot corn chips!

2 whole Jalapeno chiles, diced

1/2 white onion, diced

3 large ripe roma tomatoes, diced

1/2 bunch, fresh cilantro, chopped

2 tsp. corn oil

½ tsp. salt

Juice of 1/2 key lime

Mix all ingredients together and let stand 1 hour to blend. 

Makes 2 1/2 cups

Red Rooster

Red Rooster

This is for those Sunday mornings when you wake up a little fuzzy.  As they say “The hair of the dog that bit you!”

1/3 cup Bloody Mary Mix

1 Ice cold bottle of Lone Star beer

1 pickled Jalapeno pepper, with a few slits cut in the side

1 pair of dark sunglasses

Pour the bloody Mary mix in a chilled beer mug and slowly top it off with the beer.  Garnish with the jalapeno.  Put on the sunglasses and sip slowly.

Burn Mary Burn

Burn Mary Burn

A chile lovers Bloody Mary!

20 oz. tomato juice
6 ounces Pepper vodka 
1 dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
Juice of 1 fresh lemon
Ice
Celery sticks, for garnish
1 jalapeno pepper, seeded and slivered, for garnish


Mix all ingredients well in a small pitcher, pour into 2 large glasses
filled with ice and garnish with celery sticks and slivers of jalapenos.

Makes 4 cocktails

Easy Taco Sauce

Ever wonder how that great taco sauce, form the authentic Mexican restaurants is made?  Great with any Mexican dish or chips, it's easy and you can make it!

Avocado Tomatillo salsa

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas. It’s also fantastic with chips or Mexican breakfast. It is so fresh tasting and goes well with roasted meats or poultry. It will be a welcome addition to your holiday table

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed. salsa should be a little thicker than tomato sauce.

Makes 3 cups