Spicy Pico de Gallo

Note: This article was published originally on June 7, 2005, in one of my previous attempts at a food blog. I am still a major fan of pickled jalapeño slices in myriad applications (especially the classic: on nachos). The liquid in the jar is also great for spicing up dishes without introducing “chunks” (think that spicy cheese goo they give you with chips at Taco Bell). Nowadays, if I were at home, I’d be most likely to make any sort of salsa like this in my food processor. I’ll have to share a good recipe for that sometime when I have access to my Rick Bayless cookbook again.

Making fresh salsa has often been an exercise in frustration for me. While I don’t mind fresh salsas being mild — there’s plenty of flavor from the uncooked, uncanned vegetables that’s often not found in ketchuppy bottled salsas — my mom prefers it to be spicy. (Of course, the problem of pleasing the many varied palettes in this house is always a running theme when I cook at home.)

Last summer, I tried making salsa from recipes, using dry spices, hot sauce and fresh chiles as suggested to achieve a spicier flavor. But naturally, there were problems. The cumin turned off Mom, who dislikes Mexican food. The hot sauce was spicy, but it gave the salsa a strange, viscous feel. The exotic purple jalepenos were pretty but lacking in heat. And don’t get me started on the mushiness that resulted when I tried blanching the tomatoes to remove the skins.

But there’s a happy ending, as I finally hit upon what’s now my secret salsa ingredient — pickled jalepeno slices. I know it might sound odd, but what’s great about those jars of jalepenos in vinegar is that you know right from the label how hot the jalepenos inside will be, which is hard to guess from the ones in the produce department without taking a bite. Plus, they save a nice bit of work by being pre-sliced and are tasty on nachos.

As for the name, I’ll admit that I don’t know precisely what the difference is between pico de gallo and what we Americans call salsa. But when I see pico de gallo, it’s usually a fresh mix of chopped tomatoes, onions and cilantro. I threw in the jalepeno slices to add some heat, and since I had no cilantro, scallions (a.k.a green onions, a.k.a. spring onions) pinch hit.

Spicy Pico de Gallo
Source: Colleen’s Cookbook
Yield: 2 servings

• 1 beefsteak tomato, seeded and chopped
• ¼ Vidalia onion or other large, sweet onion, finely chopped
• 2 scallions, sliced thinly
• 10 slices pickled jalepeno, halved
• 2 pinches kosher salt

Put all of the vegetables in a bowl, sprinkle with salt and stir. Allow the pico de gallo to rest for about 5 minutes to allow the salt to extract some juice from the vegetables. Serve with chips or use it to garnish main dishes.

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Recipe of the Day: Bean Burritos

 

 

Love It: You know, even if they didn’t have great nutritional value, I’d still love pinto beans. I especially love them refried, but they’re also good whole, as in this recipe. Pinto beans and cheese are a match made in Tex-Mex heaven.

Fear It: It’s come to my attention that tortillas often have an insanely high calorie count. I remember going on a diet in Vegas and setting out for the grocery store with the intention of buying tortillas as a bread replacement for my sandwiches, only to be shocked by the discovery that a small wrap could have as many calories as two hearty slices. Look for high-fiber tortillas to save yourself the pain.

Teach It: If you are like me at all, then you hate having to spend free time after work whipping up tomorrow’s lunch just after finishing cooking and cleaning up dinner. In college I would make huge batches of beans and rice once a month or so and fill my freezer with individually wrapped burritos so I could grab and go in the morning. I made smaller ones, though, so they’d heat up faster, but I imagine you could thaw these in the fridge overnight.

Eat It: Like I said above, frozen homemade burritos are a great lunch staple. Make your lunch a fiesta by packing some cinnamon and a rice pudding cup for a horchata-like dessert.

Bean Burritos
Source: Everyday Food
Yield: 8 servings

• ¾ cup rice (brown or white)
  
• 2 tablespoons olive oil
  
• 2 medium onions, chopped
  
• 4 cloves, garlic chopped
  
• 1 jalapeño chile, chopped (ribs and seeds removed, for less heat)
  
• ½ teaspoon ground cumin
  
• Coarse salt and ground pepper
  
• 3 tablespoons tomato paste
  
• 3 cans (15 ounces each) pinto beans, drained and rinsed
  
• 1 box frozen corn kernels (10 ounces)
  
• 6 scallions, thinly sliced
  
• 8 burrito-size (10-inch) flour tortillas
  
• 2 cups shredded Monterey Jack cheese (8 ounces)
  
• Salsa and sour cream (optional)
  

1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 ½ cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound ¼ cup rice, ¾ cup bean mixture, and ¼ cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Notes:

Note: Before wrapping individually, freeze burritos on a baking sheet so they don’t come apart in the process; then put back in freezer.

Reheating From Frozen:

1. Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.

2. Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)

3. Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.

Nutritional notes:

Per serving: (without salsa and sour cream) 519 calories; 18.6 grams fat; 18.7 grams protein; 70.5 grams carbohydrates; 7.4 grams fiber

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