Salsa Recipes from Mayan Beach Garden

Recipes > Salsas

In Mexico's Yucatan, any sauce you put on food is called Salsa. If you are in Mexico at a restaurant and ask for Salsa, they will most likely provide you with Ketchup or Salsa picante in a bottle, but it won't have little chunks of tomato like you come to expect in US Mexican restaurants. If you want something really tasty, ask for Pico de Gallo. It may not always be hot and spicy, but it will be delicious and make a simple meal of beans and rice into a feast.

Habanero Pico De Gallo
Pico de Gallo 1

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Habanero Pico De Gallo

Marinating habenero and onion in lime juice makes this a perfect condiment for Mexican food. Using purple onion creates a fabulous pink color that will leave everyone wondering what is being served. If you don't like your food "pica" omit the habanero.

Recipe by: Mayan Beach Garden
Servings:16
Yield: 2 Cups

Ingredients:
2 Cups Chopped purple Onion -
1 Habanero Chile -- de seeded and chopped
2 Large Limes
Salt To Taste

Directions: Chop Onions and Habanero. Squeeze the juice of the limes over the onions and habanero mix. Put in a bowl with a tight lid and shake well.

You can serve it immediately, but it will be nothing special. Put it in the refridgerator and every day for at least 2 days shake it well so that the lime juice totally coats the mixture. After a couple of days, taste for heat and add additional habanero if desired. Also salt to taste at this time. After it has marinated for a week, add the cilantro and serve.This salsa lasts several weeks in the fridge.

Nutrition Per serving: 10 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES: When handling Habaneros, it is wise to use gloves or hold it with a fork while you cut it, because if you rub your eyes after deseeding them, your eyes will burn for a long time.

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Pico de Gallo 1

Recipe By: Mayan Beach Garden
Servings: 8
Yield: "1 1/2 cups"

This is the version of Pico de Gallo that we make and serve the most at Mayan Beach Garden. We serve it with eggs, rice and beans, soups, tacos, and everything else at almost every meal!

Ingredients:
2 cups chopped tomato
1/2 cup chopped onion
1 tablespoon serrano pepper -- seeded and finely chopped
OR
1 Habaners seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 lime (or more if there isn't much juice)
salt and pepper to taste

Directions: Chop tomato, onion and serrano pepper; combine in a bowl. Slice the lime into two halves and squeeze over the mixture. Add chopped cilantro and stir well. Let sit for 1/2 hour and salt to taste. The lime will pickle this mixture and it will store in the refrigerator up to a week but we like it fresh and make it up a couple of times a day.

Nutrition Per serving: 16 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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