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Food & Wine Ground >> Salsa Verde ala Pito Chueco


7/18/09 4:55 PM
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Pito Chueco
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Edited: 07/18/09 4:59 PM
Member Since: 12/24/08
Posts: 202
 
I am making some shredded chicken tacos tomorrow, so today I made some green suace. This stuff is easy and tastes awesome. If a blue will oblige, pics and description follows:
1 lb. of tomatillos
1 white onion
2 peppers (I used one serrano, one jalapeno)
2 cloves garlic
1/4 cup or so cilantro.
salt
pepper
cumin

Put the tomatillos (still in husk), onion cut in half, peppers and garlic in a bowl. Toss with oil, then grill for 15 minutes. Dont worry if it looks burnt.

In a blender, add about 2 tsp salt, 1 tblsp cumin, 2 tsp pepper and the cilantro. When they cool a bit, remove the husks from the tomatillos and toss them, onion, garlic and peppers into the blender. Liquify and serve warm with tortilla chips or add to tacos/fajitas.

http://inlinethumb51.webshots.com/26226/2048012600062402599S500x500Q85.jpg

http://inlinethumb40.webshots.com/42727/2206343730062402599S500x500Q85.jpg

http://inlinethumb40.webshots.com/42087/2195925310062402599S500x500Q85.jpg

http://inlinethumb06.webshots.com/20613/2059055440062402599S500x500Q85.jpg

http://inlinethumb39.webshots.com/44966/2382764560062402599S500x500Q85.jpg
7/18/09 11:05 PM
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crescentwrench
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7/20/09 7:31 PM
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MisoWhoreKnee
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 That's pretty close to the way I make my green sauce except I usually add the juice of a couple of limes to give it more punch and I add about a half dozen more serrano's.
7/20/09 9:03 PM
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Pito Chueco
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wow. with just two peppers, it has a pretty good kick and I have a fairly high tolerance for the fuego.

I will have to try it with some limes.

This stuff is good many different ways. I like to lay two warm tortillas flat on a plate, add two fried eggs and spoon this stuff on top.
7/21/09 1:47 PM
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MisoWhoreKnee
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Pito Chueco - wow. with just two peppers, it has a pretty good kick and I have a fairly high tolerance for the fuego.

 I usually like my salsa nuclear hot, but if I was making it for others to enjoy I would probably only use a couple of them.
8/4/09 2:52 PM
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John9821
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interesting....
8/8/09 7:14 PM
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Kevin Curtis
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Pito Chueco... Thanks for the inspiration and the recipe.

I used your recipe, but added the juice from 1/4 lime and omitted the cilantro. I used two serranos (seeds and all) and it had a nice spice, but not really hot... turned out excellent!

On a side note... I made fajitas, using skirt steak. My first time using that cut. Apparently it is a difficult cut of meat to get in NE Ohio. A couple weeks ago a local butcher shop advertised it, but it was gone when I got there... said they would have anymore for a couple months... ended up buying a tri-tip. A local grocery store had it advertised it this week... so I scored a couple.

The skirt steak had excellent flavor, but was tough as shoe leather. Is that normal?
8/9/09 4:54 PM
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Pito Chueco
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Cool, glad you liked it. I know its FRAT, but read this article about the evolution of the different cuts of beef offered as fajita:

http://www.dallasobserver.com/2009-06-18/news/so-what-exactly-are-you-eating-when-you-order-fajitas-in-a-tex-mex-restaurant/

As far as being tough, it really is by nature, but you can get this by long marinates and slicing thin against the grain.

NE Ohio? I am from Cleveland originally, so can appreciate the difficulties in finding certain ingredients.
8/9/09 5:12 PM
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Pito Chueco
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Also, give the cilantro a try...really adds to it.

Skirt steak is sometimes labled flank steak, so look for that too.
8/11/09 3:06 PM
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Kevin Curtis
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Yeah... the salsa verse was a big hit.

I think I'll pass on the cilantro, I'm not a big fan.

Thanks for the article on the history of fajitas... cool read.

I was raised in Greater Cleveland (east side), and now live about 30 miles east... but drive in to beautiful East Cleveland everyday for work.
8/11/09 4:30 PM
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Pito Chueco
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Cool, I was born in Garfield Heights, but thankfully my folks moved me out to Texas when I was 4.

All my family still lives in Cleveland / Parma area, so I visit every once in a while.
10/25/09 4:33 PM
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Kevin Curtis
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tttop
10/25/09 8:54 PM
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Pito Chueco
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This one is super simple, and great with tortilla chips:

1 16oz sour cream
1 packet hidden valley ranch DIP mix (not the dressing mix)
1/3 cup PICKLED jalapeno slices (more if you like it hot)
1 handful of cilantro

Throw all in blender and blend. If you dont like cilantro, dont worry , it wont stand out in this.
10/25/09 10:55 PM
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Hiznaturegirl
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Good recipe I'm going to try the sauce(with cilantro)
I think That you can use coriander. It is a cousin to the Cilantro. not the same. Might be worth a try if you have the spice already.

Does anyone have a good mole recipe?
10/26/09 6:45 AM
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Kevin Curtis
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Hiznaturegirl - 

Does anyone have a good mole recipe?



No.

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