Week 3
“The Pico”
Ingredients:
1 can of diced tomatoes
½ of a large white onion
2 or 3 good sized jalapenos
1 lemon
1 lime
1 bunch of cilantro
One package of tortilla shells approximately 10in. in diameter
One bottle of prepackaged spaghetti sauce
Start by cleaning off the grate of your oven if it is dirty, removing any burnt matter.
Preheat the oven to 350 degrees. Cut the tortilla shells in half, then take each side and continue to cut them in half until you have the desired size of your chips. Place the grate on your counter and lay the tortillas evenly along the grate. Cut one lemon and one lime in half and squeeze the juice over every piece of tortilla. Add a light coating of salt and pepper to the tortillas. Place the grate into the preheated oven for 10-13 minutes. You will want the tortilla to have a golden brown complexion and begin to curl up or down from the grate, it will not remain flat. Leave in a little longer if you want the chips to be super crunchy.
To prep the Pico de Galla put a fine dice on the onion, jalapenos, and cilantro. You will have to remove all leaves from the stem of the cilantro; you only want the leaves for the recipe. Discard the stems. Drain all liquid off of the tomatoes and pour them into a bowl.
Add the diced onion, cilantro and then the jalapeno. Gauge how hot you want the salsa by the amount of jalapenos. If you happen to have pickled jalapenos you can add a little bit of jalapeno juice to really heat it up.
Squeeze the juice from the remaining halves of the lemon and lime. Add in a small amount of spaghetti sauce and stir. You may want to add extra spaghetti sauce to the mix to create more salsa, use your own discretion with this. After you have all ingredients give it a stir again and place in a serving bowl.
Pull the chips out when done and enjoy!
Extra note: If you really want to get creative you can brown some hamburger meat, layer the chips with the Pico, meat and cheese and throw it in the oven to make nachos!
“The Pico”
Ingredients:
1 can of diced tomatoes
½ of a large white onion
2 or 3 good sized jalapenos
1 lemon
1 lime
1 bunch of cilantro
One package of tortilla shells approximately 10in. in diameter
One bottle of prepackaged spaghetti sauce
Start by cleaning off the grate of your oven if it is dirty, removing any burnt matter.
Preheat the oven to 350 degrees. Cut the tortilla shells in half, then take each side and continue to cut them in half until you have the desired size of your chips. Place the grate on your counter and lay the tortillas evenly along the grate. Cut one lemon and one lime in half and squeeze the juice over every piece of tortilla. Add a light coating of salt and pepper to the tortillas. Place the grate into the preheated oven for 10-13 minutes. You will want the tortilla to have a golden brown complexion and begin to curl up or down from the grate, it will not remain flat. Leave in a little longer if you want the chips to be super crunchy.
To prep the Pico de Galla put a fine dice on the onion, jalapenos, and cilantro. You will have to remove all leaves from the stem of the cilantro; you only want the leaves for the recipe. Discard the stems. Drain all liquid off of the tomatoes and pour them into a bowl.
Add the diced onion, cilantro and then the jalapeno. Gauge how hot you want the salsa by the amount of jalapenos. If you happen to have pickled jalapenos you can add a little bit of jalapeno juice to really heat it up.
Squeeze the juice from the remaining halves of the lemon and lime. Add in a small amount of spaghetti sauce and stir. You may want to add extra spaghetti sauce to the mix to create more salsa, use your own discretion with this. After you have all ingredients give it a stir again and place in a serving bowl.
Pull the chips out when done and enjoy!
Extra note: If you really want to get creative you can brown some hamburger meat, layer the chips with the Pico, meat and cheese and throw it in the oven to make nachos!
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