RealishFood

Relish Real Food!


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Gringa Mix

It only seems right that my first recipe on RealishFood.com should be for a relish of sorts. I’m going to give you the key to making any Latin style dip a winner every time. For as long as I can remember, I have loved Latin food. Having lived my entire life in both the NYC Metro Area and California was probably a major contributor to this outcome. I grew up in a very diverse town, with a large immigrant population that included Columbians, Peruvians, Cubans, Equadorians, Puerto Ricans, etc. You get the picture. In school, I heard just as many people speaking Spanish as English. Then I moved to San Francisco, where I became well versed in Mexican Cuisine – you know the kind that was actually cooked by Mexicans as it is cooked in Mexico, not as cooked by a teenage line cook in a chain restaurant according to the corporate manual written by gringos. I almost always have rice and beans in the fridge for a quick meal. I have plantains on hand as I write this. I also use cilantro more than all other fresh herbs combined. That wouldn’t seem like a big deal, except that I’m a Gringa. I take no offense to that label. I embrace it.

Below, I’m going to give you my recipe for Gringa Mix and a few salsas and dips that you can build from it. Make a big batch and you can knock out three dips in not much more time than it would normally take to make one.

I want to caution you that the measurements I provide are approximate. I’m not a big fan of measuring. What I want you to learn is the technique and the flavor profile. In this case the flavor profile is basically chiles, citrus, cilantro. Then you can adjust as you go. Add garlic if you like. Cut the chiles if you can’t take the heat. If you don’t like pineapple, use mango. Jump in and give it a try.

Warning: If you accomplish this method, you will be responsible for making dips for all future parties to which you are invited. Or you could just send your friends to RealishFood.com and they can learn for themselves.

Gringa Mix

Red onion – 1 quarter medium sized

Cilantro – ¼ to ½ bunch

Serrano or chili of your choice – diced

Lime – 1 or 2 or more depending on how juicy they are

By hand: Finely dice first 4 ingredients. Add lime juice to taste. Combine in a bowl.   Use as a base for salsas, pico de gallo, quacamole, etc.

Food processor method: Peel and quarter onion. Remove stems and halve chiles and remove seeds and ribs for a milder heat.   Put all ingredients into a food processor or blender and process until all ingredients are combined.

Use as a base for salsa, pico de gallo, quacamole, etc.

These are approximate measurements. You should adjust ingredients according to taste.

This recipe is good for 1 – 2 avocados, ¼ pineapple, 2 or 3 small tomatoes, or 1-14.5 oz. can of diced tomatoes.

Start with this...

Start with this…

Turn it into this...

Turn it into this..

Tomato Salsa

1 -14.5 oz. can of diced tomatoes

Gringa Mix – to taste

Salt – to taste

Strain tomatoes and reserve the juice. Puree all ingredients in a food processor or blender. Add salt to taste. Add reserved liquid as needed. Adjust ingredients to taste.

Tomato Pico de Gallo

2-3 small tomatoes – diced

Gringa Mix – to taste

Salt – to taste

Toss all ingredients together in a bowl. Adjust ingredients to taste.

Add tomatoes to get this.

Add tomatoes to get this.

Pineapple Pico de Gallo

¼ pineapple diced

Gringa Mix – to taste

Salt – to taste

Toss all ingredients together in a bowl. Adjust ingredients to taste.

AlternatePineapple Salsa – toss all ingredients in a food processor or blender for a smoother consistency.

Add chopped pineapple to get this.

Add chopped pineapple to get this.

Guacamole

1-2 ripe avocadoes

Gringa Mix – to taste

Salt – to taste

Hot sauce – to taste

Mash up avocado. Add ingredients and stir to combine. Adjust ingredients to taste

Add mashed avocado to get this.

Add mashed avocado to get this.

Use these to enjoy your dips.

Use these to enjoy your dips.


1 Comment

Welcome to RealishFood.com

Why Realish Food? Do I want you to eat food that’s only real-ish? No. That’s not it. I want you to relish real food. Get it?

Real + Relish = Realish.

Relish has a double meaning.

Rel-ish

noun: something savory or appetizing added to a meal, as pickles or olives

verb: to make pleasing to the taste

My mission is to get people to eat REAL food. I want to show you how to buy ingredients and make beautiful, real food.   And I want you to (you guessed it) RELISH it. I’ll even teach you how to make a relish or two along the way.

I am excited to start this blog now. Spring has sprung and the farmer’s markets will be overflowing with an abundance of local, fresh, seasonal ingredients readily available to you.

I’m not a nutritionist.   I’m not an expert in organic or sustainable food. I’m not waging war on the packaged food industry. I’m just someone who wants to eat well and feed my family the best food that I can find.

Along the way, I’ll introduce new ingredients and I’ll show you how to use them. I’ll share some of my favorite recipes. And eventually I’ll tell you the reasons why I cook heart-healthy, diabetic-friendly, allergy-free, and gluten-free options; sometimes all at once.  And I’ll show you how delicious that can be. I’ll even show you vegetarian and vegan options that will delight the carnivores in your life. Okay, it might not delight them but it will make them complain less when you omit the meat from their meals.