Tag Archives: jalapenos

Pico de Gallo for ShaKia

ShaKia my new Granddaughter and I. She loves this recipe and I promised her I'd upload it as soon as I got home.
ShaKia, my newish Granddaughter and I, she loves this recipe and I promised her I’d upload it as soon as I got home from visiting with her and my daughter and her intended.

Fresh Salsa makes any meal much better. This is very easy to make. The trick is to cut everything really tiny and to have the cilantro clean and dry. Prepare the garlic the way I have already outlined multiple times (Perla’s Peppers, Esti’s Parsley Sauce). This Salsa will keep for about two days at the most. It’s really best fresh. If you want to use if for longer, cook up the remainder and blend it up and keep if for a few more days in your refrigerator.

2–4 fresh tomatoes

2–5 serrano or jalapeño peppers

a good bunch of cilantro, well cleaned and fairly dry

one white onion

juice of ½ lemon or lime

4–6 cloves of garlic (with centers removed)

salt and pepper to taste

Chop up the peppers, very finely (it’s best to use a chopper tool if you have one) and put them in a medium size serving bowl. Then chop up the tomatoes and add this to your bowl. Add the chopped onion, lemon juice, pressed garlic, salt and pepper and the chopped cilantro and mix it all up. The spiciness of this salsa depends on the spiciness of the individual peppers you use and the amount. Adjust to taste. I occasionally use habañeros in this salsa, when I know I won’t have visitors who can’t handle that level of heat.

Jewish Mother Warning:

When handling any fresh spicy peppers, wear vinyl/plastic/nitrile gloves (if you have any cuts on your fingers). If you aren’t using gloves, wash your hands two times with warm water and soap, immediately following cutting of peppers. Wash your hands after discarding the gloves as well, because you may not realize you got a drop on your hands. Do not skip this step, it is very important! The oils from the freshly cut peppers are very harmful to your skin and can truly cause terrible pain and if you forget and rub your nose or eyes, you will know what all those attacked by pepper spray know, basically torture that can incapacitate you. If you do forget and rub your eyes by accident, get in a warm shower and open and close your eyes in the stream of water for five to ten minutes until the burning stops. (I learned this from Poison Control, who I called one time, when I myself forgot this step and was suffering mightily.) I have never had this problem again, and the warm water shower solved my problem.

Now, don’t be afraid to make this salsa. It’s worth it. Just WASH YOUR HANDS!

Esti’s Parsley, Garlic, Lemon, Jalapeno Supremely Special Sauce

Parsley ready for Esti's sauce, washed and dry
Parsley ready for Esti’s sauce, washed and dry

This recipe was given to me by an elderly Israeli woman who I used to visit and help. She was an amazing woman and this sauce, while slightly adapted from her original (I like mine spicier) is in memory of her. I should also warn you, this stuff is addictive and some of my friends just eat it by the spoonful.

The tops only of 1–3 bunches fresh parley, Italian flat preferred, washed very thoroughly, the bucket method (putting all the parsley in a large bowl or bucket of water, soaking it, then draining and doing this two more times over ½ hour to an hour). Then dry or drain so the parsley is not too wet. You can do this the day before and keep the parsley that has been washed in a cloth bag or dish towel in your fridge.

One whole bulb of peeled cloves of garlic per 2 bunches of parsley (2:1 ratio, 2 bunches of parsley to 1 whole bulb of garlic). The garlic must have the centers removed from each clove, this takes about 20 minutes to a ½ hour depending on your technique. Do not make this recipe or any recipe using raw garlic without removing the darker colored centers of each clove of garlic. The only exception to this rule is if you are using very fresh garlic that is young, it won’t have had time to spoil in the center. Also, if you are baking garlic you can avoid this step, but for any raw garlic dish, not doing this will make your recipe harsh, and bitter and will upset stomachs as well.

Better Garlic

One to two whole bulbs of garlic, not cloves, but bulbs, the whole bulb times two. This garlic MUST be prepared as described and shown or else the sauce will not be good. See the Ten Commandments of Nicole’s Kitchen (in reference to following my directions, refer to commandment #1).

Juice of 1– 2 lemons per bunch of parsley

1–5 fresh green whole jalapeños or serranos (just cut off the very tops)

1/4 cup -1/2 cup or more of virgin olive oil

Salt to taste (at least 1/2 tsp or more of good salt, please see upcoming posting “Let’s talk Salt”

Combine all of these ingredients in the blender and blend away. This sauce is to die for. Put it on everything and anything, bread, fish, meat, tofu, veggies. Don’t cook this sauce though or use it as a marinade. It is best cold and will keep for about 5 days in the fridge. You can use fewer peppers if you want less spice, or more if that’s your desire.

from Divine Delights, Persian, French & Sephardic Savors from the Kitchen of
© Nicole Barchilon Frank