Tag: jalapeño

Steak Picado

Steak Picado

by Dolores M. Wiarco (my mother) Ingredients: 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) Preparation: 

Red Salsa with Tomato and Tomatillo | Salsa Colorada

Red Salsa with Tomato and Tomatillo | Salsa Colorada

by Eva Galicia (my cousins’ grandmother) Ingredients: 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) Preparation: Boil chile with tomato on high flame 

Green Salsa for Picaditas | Salsa Verde Para Picaditas

Green Salsa for Picaditas | Salsa Verde Para Picaditas

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

Ingredients:
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

Preparation:

  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

Shrimp a la Diabla | Camarones a la Diabla

by Dolores M. Wiarco (my mother) Ingredients: 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