Thursday, September 25, 2008
Tasteful Thursday: Pintos, Pico and Cornbread
Look at this bountiful harvest from my own back yard. My sweet sister-in-law, Jenny, makes the best pico-de-gallo. We had it this past weekend while watching the football games. The key to great pico is to use the freshest ingredients. Pico is great with chips and on tacos or nachos, but Chief and I also like to top our beans with it. SO delicious. So yesterday, I cooked up some pinto beans in the crockpot and we had pintos and rice topped with pico-de-gallo and some cornbread (Jenny taught me a secret on the corn bread - and I'll share that with you too.) SO for this super simple pico, here we go:
Dice one medium onion.
Add one or two diced jalapenos to taste - we like it hot!
Add a large diced tomato and some chopped cilantro.
Add salt to taste and the juice of one large lime.
Fiesta in your mouth, I'm telling you!!
Now the cornbread secret, to spruce up that Jiffy mix add one egg and replace the milk with a small container of sour cream. Bake as directed on package and you will get the most moist, smooth textured cornbread - it has a very cake-like consistency. Betcha won't be able to eat just one piece!