Up this week: Bob and Emily make a tasty, easy Pico de Gallo to go on top of the Chile Rellenos they made last week. Download a PDF of the recipe. Missed the last episode? See it here. Grab a PDF of the recipe here.
Here is this week’s episode:
A few Notes:
This show is as much about knife usage as it is Pico De Gallo. When you are prepping this dish you can do as I did with various size pieces creating a chunky type salsa (my favorite). I have seen people prep it in a food processor but it appears more like a relish and I find it less appealing. The beauty of food is you can prepare it to your liking.
I referred to the small red peppers as Seranos because that is how they are often labeled in the grocery stores, much like Poblanos are often called Pasillas. These “Seranos” are actually Fresnos which are red jalapenos. True Seranos are smaller and hotter and come in both red and green as do jalapenos.
And finally next week Emily and I will be preparing a Mexican style Tomato Sauce that is perfect as a compliment to any number of great Mexican dishes from Enchiladas, to Rellenos, to the Baked Stuffed Poblanos that we will prepare in the show after the Tomato Sauce.
Bob Zimorino is a full-time real estate agent with Lambros/ERA Real Estate, a retired Certified Executive Chef, a Musician with the popular local band Hellgate Rodeo, a dad, and a grandpa. He shares the experiences from his life that helped shape his careers and hobbies. His weekly “Taste It” blog is his take on the evolution of food in his lifetime.
Emily Seitz is the cooking school coordinator at The Good Food Store. When she’s not getting creative in the kitchen, she also writes about food and poetry at her middleWest blog. She and her husband Greg live in Missoula and enjoy fresh eggs from their chickens.
The MakeitMissoula crew would like to thank The Good Food Store for sponsoring the Taste it video blog, and providing ingredients and an awesome kitchen!