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#1
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Ping - Victor
I flew to LA yesterday to visit 'the cousins'.
We all went to lunch at a small local Mexican restaurant. They were very busy and the food was quite good. But they served something I've never seen before. It may be authentic, but I suspect it was their own invention for when tomato prices are high. In addition to the usual baskets of chips and dishes of salsa they served a kind of 'salsa slaw' It was hot and spicy like salsa, with peppers, but the rest of it was shredded cabbage and grated carrots. Very likely packaged cole slaw mix. It was great on chips and would be good on anything with fish. Just wondering if it was something authentic, or if it was like the local salsa with the celery in it. Jo |
#2
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Ping - Victor
"Jofirey" wrote in message ... I flew to LA yesterday to visit 'the cousins'. We all went to lunch at a small local Mexican restaurant. They were very busy and the food was quite good. But they served something I've never seen before. It may be authentic, but I suspect it was their own invention for when tomato prices are high. In addition to the usual baskets of chips and dishes of salsa they served a kind of 'salsa slaw' It was hot and spicy like salsa, with peppers, but the rest of it was shredded cabbage and grated carrots. Very likely packaged cole slaw mix. It was great on chips and would be good on anything with fish. Just wondering if it was something authentic, or if it was like the local salsa with the celery in it. Jo it is a take off from the way they make Tacos de pescado aka fish tacos. http://en.wikipedia.org/wiki/Taco |
#3
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Ping - Victor
Jofirey wrote:
usual baskets of chips and dishes of salsa they served a kind of 'salsa slaw' It was hot and spicy like salsa, with peppers, but the rest of it was shredded cabbage and grated carrots. Very likely packaged cole slaw mix. While shredded cabbage is a common topping for a few dishes (pozole, tostadas, enchiladas in some places), I've never seen it served like a salsa in Mexico. Come to think of it, I've never seen anything like it before. I make an asian-style slaw that is spicy and it goes great with pretty much anything. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#4
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Ping - Victor
"Victor Martinez" wrote in message ... Jofirey wrote: usual baskets of chips and dishes of salsa they served a kind of 'salsa slaw' It was hot and spicy like salsa, with peppers, but the rest of it was shredded cabbage and grated carrots. Very likely packaged cole slaw mix. While shredded cabbage is a common topping for a few dishes (pozole, tostadas, enchiladas in some places), I've never seen it served like a salsa in Mexico. Come to think of it, I've never seen anything like it before. I make an asian-style slaw that is spicy and it goes great with pretty much anything. And if I may, Victor... I'd like to pick your brain for an authentic Mexican recipe or two for the chilli plants I am growing in my greenhouse. Something suitable for family cooking? I have growing for a bit of heat:- Cayenne http://www.mr-fothergills.co.uk/cata...product/344-1/ Razzamatazz http://www.mr-fothergills.co.uk/cata...roduct/1387-1/ Apache http://www.suttons.co.uk/Shop/Vegeta...eds+159883.htm For a bit of colour & sweetness:- Californian Wonder http://www.mr-fothergills.co.uk/cata...product/214-1/ Minimix http://www.mr-fothergills.co.uk/cata...roduct/1408-1/ Over here they pretty much have to be grown in a greenhouse, warm, sunny windowsill, outside only if hot & sunny. So far, with my beginner's effort, the Apache are coming away nicely - plants nearly a foot tall, and some buds showing Cayenne - not as far on, about six inches tall Same for the Californian Wonder The others still at seedling stage. I'm actually quite chuffed as I've got them to grow from seed without having a propogator or heating. Just had them in homemade paper pots filled with compost on a windowsill. |
#5
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Ping - Victor
Chris H wrote:
Sounds like a variant of "curtido", which is usually associated with pupusas (Salvadoran), and can be made with or without hot peppers. Absolutely! I love pupusas... -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#6
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Ping - Victor
wafflycat wrote:
And if I may, Victor... I'd like to pick your brain for an authentic Mexican recipe or two for the chilli plants I am growing in my greenhouse. Something suitable for family cooking? I have growing for a bit of heat:- For the hot peppers I like a nice roasted tomato salsa. You can char the veggies on a dry skillet or under the broiler, whatever works for you. I use one white onion, cut in half, 4-5 tomatoes, depending on the size, a few cloves of garlic, unpeeled, and as many peppers as you want. Char them until nice and toasty, then process them in the blender or food processor. I like to leave mine a bit chunky. Season with salt and pepper and you're done! Use it to top grilled meats. For a bit of colour & sweetness:- Sweet peppers are somewhat unusual in Mexico, bell peppers being the more common and typically eaten in kabobs. I would make a nice relish type salsa that would go great with fish. Start by chopping some purple onion and setting it aside with the juice of 2 limes in a non-reactive bowl. Then chop some nice tomatoes of different colors, the peppers, a sweet fruit like mango and some cilantro. Mix all the ingredients and season with salt and pepper. Let sit in the refrigerator for a couple of hours to let the flavors blend. I've found that chile plants do best with as much soon as possible. Also, they do not like cold at all. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#7
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Ping - Victor
On May 6, 5:33*pm, Victor Martinez wrote:
While shredded cabbage is a common topping for a few dishes (pozole, tostadas, enchiladas in some places), I've never seen it served like a salsa in Mexico. Come to think of it, I've never seen anything like it before. I make an asian-style slaw that is spicy and it goes great with pretty much anything. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he Victor, you can't mention that slaw without posting the recipe! Pretty please? Jane - owned and operated by the Princess Rita |
#8
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Ping - Victor
"Victor Martinez" wrote in message ... wafflycat wrote: And if I may, Victor... I'd like to pick your brain for an authentic Mexican recipe or two for the chilli plants I am growing in my greenhouse. Something suitable for family cooking? I have growing for a bit of heat:- For the hot peppers I like a nice roasted tomato salsa. You can char the veggies on a dry skillet or under the broiler, whatever works for you. I use one white onion, cut in half, 4-5 tomatoes, depending on the size, a few cloves of garlic, unpeeled, and as many peppers as you want. Char them until nice and toasty, then process them in the blender or food processor. I like to leave mine a bit chunky. Season with salt and pepper and you're done! Use it to top grilled meats. For a bit of colour & sweetness:- Sweet peppers are somewhat unusual in Mexico, bell peppers being the more common and typically eaten in kabobs. I would make a nice relish type salsa that would go great with fish. Start by chopping some purple onion and setting it aside with the juice of 2 limes in a non-reactive bowl. Then chop some nice tomatoes of different colors, the peppers, a sweet fruit like mango and some cilantro. Mix all the ingredients and season with salt and pepper. Let sit in the refrigerator for a couple of hours to let the flavors blend. I've found that chile plants do best with as much soon as possible. Also, they do not like cold at all. Thanks, Victor. Much appreciated. |
#9
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Ping - Victor
Victor Martinez wrote:
Chris H wrote: Sounds like a variant of "curtido", which is usually associated with pupusas (Salvadoran), and can be made with or without hot peppers. Absolutely! I love pupusas... One of my co-workers is Salvadoran, and has located every restaurant within a few miles that serves pupusas. It's become a payday lunch tradition... We love 'em too! |
#10
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Ping - Victor
LadyJane wrote:
Victor, you can't mention that slaw without posting the recipe! As is typical of me, these aren't exact quantities, adjust to match your taste. 1 piece of fresh ginger, about 1" or so, peeled and grated 2 garlic cloves, grated 1 stalk of fresh lemongrass, the bulb very finely minced. If you can't find this, substitute the peel of 1 lime about 1/4 cup lime juice about 1/4 cup soy sauce about 1/4 cup ponzu 1 tbsp sesame oil 1/4 cup neutral oil, like canola or peanut a couple of tablespoons of honey, to taste salt and pepper, to taste Mix all the ingredients of the marinade and pour over shredded cabbage. Let sit for a couple of hours in the refrigerator before serving. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
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