PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)
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This bowl of Pico de Gallo is so dang good it’ll have you crowing like a rooster ????????️
Back in the day I used to make the pico for our family barbecues. My grandma used to tell me it was the best recipe she ever had. So good in fact, that there would have to be TWO whole bowls because I would eat an entire on myself ????
In this video I’m gonna share the authentic, restaurants style and homemade recipe we use for our favorite snack and condiment – PICO DE GALLO!
My personal pro tip here is to use SERRANOS instead of jalapeños to take the heat up a few notches. And the best part of this recipe is you can adjust all the ingredients to you personal preferences.
You can add more tomato, less onion, double the chile or omit the cilantro – whatever you and your friends and family like, it can be done easily in this delicious recipe.
Ingredients
9 Roma Tomatos
1/2 White Onion
3 Whole Serranos (or Jalapeños for less heat)
1 Head of Cilantro (chopped)
1 Large Lime
2 tsp Sea Salt
And your favorite bag of chips
Take the heat up even more using my SALSA VERDE recipe:
Now let’s get to making PICO DE GALLO!
Thai Grilled Pork w. Spicy Dipping Sauce (Kor Moo Yang) | Just Eat Life
Caramelized Thai grilled pork dipped in a crazy flavorful spicy dipping sauce is everything you need in life. Served along with sticky rice and green papaya salad, you'll enjoy one of the best Thai meals you'll ever have. Just top it off with an ice cold beer. Cheers! Full recipe:
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Filmed & Produced: Leonardo Samanamud
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Geoffrey Zakarian's Fish Tacos with Papaya Slaw | The Kitchen | Food Network
Geoffrey brings a lighter option to the game-day menu with tasty red snapper tacos that are topped with a bright and flavorful slaw!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fish Tacos with Papaya Slaw
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 10 hr 5 min (includes pickling time)
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Slaw:
1 small slightly underripe papaya
3 cups shredded green cabbage
1 cup daikon or white radish matchsticks (see Cook's Note)
1 Thai red chile, thinly sliced
1 clove garlic, grated
3 tablespoons lime juice plus 1 teaspoon lime zest
2 tablespoons fish sauce
1 tablespoon plus 1/2 teaspoon brown sugar
Kosher salt
Fish:
1 tablespoon chili powder
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 pounds skinless red snapper fillets or other thin flaky white fish fillets
Oil, for cooking
Crema:
1/2 cup crema
1 tablespoon chopped chipotle and adobo sauce
1 teaspoon hot sauce
To Serve:
12 street-taco-size flour tortillas, warmed
2 avocados, sliced
Pickled Red Onions, recipe follows
1/3 cup fresh cilantro leaves
Lime wedges
Pickled Red Onions:
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, thinly sliced into rings
Directions
For the slaw: Peel the papaya, then slice in half and remove the seeds. Shred into 2 cups of matchsticks and put in a large bowl (see Cook's Note). Add the cabbage and daikon and toss to mix. In a liquid measuring cup or small bowl, mix the chile, garlic, lime juice and zest, fish sauce, brown sugar, 1 tablespoon water and salt to taste. Pour the dressing over the slaw and slightly massage to coat. Set aside.
For the fish: In a small bowl, combine the chili powder, salt, coriander, cumin, paprika and garlic powder. Evenly sprinkle the seasoning mixture over both sides of the fish. Heat a griddle pan over medium heat. Oil the griddle, and cook one side, about 3 minutes. Flip the fish over and remove the griddle from the heat. Allow the fish to finish cooking from the residual heat until it flakes easily, another 3 minutes. Transfer the fish to a plate, then season with more salt and break into large pieces.
Make the crema: Whisk the crema, chipotle and adobo and hot sauce together. Set aside.
To serve: Top each tortilla with avocado, fish, Pickled Onions, papaya slaw, crema, cilantro and a squeeze of lime.
Pickled Red Onions:
Yield: Makes 3 cups
Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
Cook’s Note
If you have a mandoline slicer, use the julienne blade attachment to cut the papaya and daikon.
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Geoffrey Zakarian's Fish Tacos with Papaya Slaw | The Kitchen | Food Network
50 Chilies Papaya Salad!! SPICY THAI FOOD in Thailand! | Khon Kaen (ขอนแก่น)
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KHON KAEN, THAILAND (ขอนแก่น) - Today we’re in Khon Kaen (ขอนแก่น), northeastern Thailand to uncover Thailand’s hidden dish of Isaan; Au pla (Herbal freshwater fish soup อ๋อปลา). It’s a traditional dish of a medley of herbs with freshwater fish and seasoned with a splash of fermented fish sauce.
Au pla (Herbal freshwater fish soup อ๋อปลา)
Part 2) THAILAND’S HIDDEN DISHES, with Tourism Authority of Thailand - This is Part 2 of this 5 Part video series, where I’m traveling around Thailand to eat 5 hidden dishes!
Som Tam Kuk Kai (ส้มตำ กุ๊กไก่) - - First, when you visit Khon Kaen, you absolutely don’t want to miss eating som tam pu plaraa, green papaya salad with fermented fish sauce and crab. We had some grilled chicken and soup just to get the mouth juices watering before the bigger meal!
Huan Kamnang (เฮือนคำนาง ขอนแก่น) - - It was a huge honor to meet up with Khun Kamnang from Huan Kamnang (เฮือนคำนาง ขอนแก่น) in Khon Kaen. She’s a writer, historian and Chef who promotes traditional and often times long lost Isaan foods, and she’s been promoting Au pla (Herbal freshwater fish soup อ๋อปลา) for years. It was an absolutely sensational dish and meal experience, with all the other dishes she prepared as well. I can say it was one of the best Isaan meals I’ve ever had.
แก่น I KAEN - - Finally to complete this Thai food tour we went to a new restaurant called Kaen where they are serving modern takes on Isaan food.
Video 2 / 5 Khon Kaen (ขอนแก่น), Stay tuned for all 5 Videos!
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