Tag Archives: jalapeño

Steak Picado

by Dolores M. Wiarco (my mother)

2 large sirloin steaks cut into strips
2 tablespoons oil
1 onion sliced thinly
1 bell pepper cored and sliced thinly
1 jalapeño diced
2 large tomatoes diced
2 cups water
Salt (to taste)
Pepper (to taste)


  1. Prepare large skillet with oil on medium heat.
  2. Brown meat on both sides, then add onion, bell pepper, and jalapeño and let cook together for several minutes stirring constantly until vegetables become slightly tender.
  3. Mix in tomatoes.
  4. Add just enough water to cover meat and vegetables. Bring to a boil then cover, adjust heat to low setting, and simmer for another 30 to 45 minutes.
  5. Serve with vegetables and broth.

Red Salsa with Tomato and Tomatillo | Salsa Colorada

by Eva Galicia (my cousins’ grandmother)

10 jalapeños or 6 serranos
5 medium tomatillos
2 cloves garlic
½ medium onion diced
½ bunch cilantro diced
1 small can whole tomatoes
1 teaspoon salt (or to taste)


  1. Boil chile with tomato on high flame for approximately 5 minutes so that it still is partially raw.
  2. Blend chiles 15 seconds on high setting, then transfer to bowl.
  3. Blend boiled tomatoes and garlic 15 seconds on medium setting, then transfer to bowl with chiles.
  4. Blend canned tomatoes with sauce and salt on medium setting, and add to bowl.
  5. Mix ingredients in bowl by hand, then add onion and cilantro and mix once again.

Green Salsa for Picaditas | Salsa Verde Para Picaditas

by Marisela (Yoli) Dorantes (my mother’s close friend)

4 large tomatillos peeled
3 chile jalapeño (or chili serrano if you prefer more spice)
¼ medium onion
2 cloves garlic
Salt (or powdered chicken bouillon) to taste


  1. Boil tomatillos on medium flame until soft, about 20 minutes.
  2. Remove tomatillos from water and blend with onion and garlic.
  3. Season with salt or powdered chicken bouillon and mix well.

Shrimp a la Diabla | Camarones a la Diabla

by Dolores M. Wiarco (my mother)

1 bell pepper deseeded and thinly sliced
½ onion thinly sliced, then halved
2 tablespoons olive oil
2 tablespoons butter
2 pounds fresh shrimp peeled and cleaned
1 large tomato diced
2 jalapeños destemmed, deveined, and thinly sliced
Salt (to taste)
Pepper (to taste)


  1. Sauté bell pepper and onion in oil and butter on medium heat. Move frequently to avoid burning.
  2. Once onion becomes translucent, add shrimp, tomato, and jalapeños. Season with salt and pepper and mix well.
  3. Add just enough water to cover ingredients. Raise heat to high and bring to a boil, then lower to lowest setting and simmer for 20 minutes.
  4. Serve over rice.