homestyle salsa * salsa casera

alright, so as you may have guessed, mexican food tends to build on top of other recipes.  so the next logical step of course is to transform that lovely flag salad from the last post, into a salsa.

so you put your diced jalapenos, tomato and onion into a baggie.  you add a minced garlic and some salt to taste into the baggie. (it's better to undersalt then to oversalt aka less is more).

close the zip at the top and jostle the contents of the bag a little to make sure to incorporate everything as best you can.  stick the baggie into the fridge for a few hours.  i usually do it overnight so i don't get the urge to go lookin' for salsa.

the next morning you remove the baggie from the fridge.  you will notice it has released some juice.  you let it come somewhat to room temp whilst you chop up some fresh cilantro roughly.

finally, you then find a pretty serving dish and pour your salsa into it and then top it with the cilantro.  take a spoon and carefully mix the salsa as to incorporate the cilantro.

voila! thar you have it folks!  you are now listo to eat chips con la salsa! did i mention i love recipes that can be built upon to create different things?  well i doodily doodily do!

mexican street corn * elotes

i pray God's blessings for you and your family this new year.  remember the "old things are passed away; behold, all things are become new."  2 Cor 5:17 kjv .

today, i want to show you how to make mexican corn or 'elotes.'  we sell them at my church when service lets out to raise funds for different ministries.  this is a very popular treat among the young and the young - at - hearts and therefore a great seller.  it doesn't take a huge investment and makes a nice little profit.  i hope you give them a try.

you take whole corn on the whole cob (or halved cobs) and boil them in slightly salted water.

when done, remove from boiled water with tongs and dry corn off. do not run them under cold water or put them in an ice bath (unless you feel you really, really must).  since you're using a cob - be it whole or half,  you may choose to put a skewer on the cut end of the cob (or not).

you want to shmear a little mayo all over the dried, hot corn.  it helps if the mayo is at room temperature for this endeavor.

once that has been done, you then coat the corn all over using grated (not shredded) parmesan or cotija cheese. next sprinkle some fruit seasoning called pico de gallo.  this is not to be confused with the red, white and green 'mexican flag' salad also called pico de gallo.

if you need something to tide you until dinner this is definitely a quick fix.  it's also ideal for picnics!  did i tell you it'sreally delicious?  if not, it is!  you should go make some.  like now!