Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Thank you Mexico! Tequila or "god's tears" has brought us so many blessing when it comes to cocktails. Don't box in tequila solely in the Margarita department--though it is quite a wonderful department. Instead .why not have this lovely drink available for your guests when they come to your Fiesta!
AIYEE YAYEE YAYEEE!! Bursting with flavor and freshness, this salsa ROCKS with nachos, as an accompaniement to steaks, chops, fish filets, and even added by the tablespoon to your omelet recipes! Someone was once quoted as saying "it's like the Merengue in your mouth". That someone may or may not have been me. - Ali
1 large ripe Tomato, cut into quarters
1/4 of a medium-sized red onion
A sliver of a Scotch Bonnet pepper (or whatever you can handle)
1 garlic clove
juice of 1/2 lime
1/4 cup of fresh coriander, washed well
1/2 tsp coarse salt, or to taste
1/2 pickled jalapeno, plus 1 tsp of pickling juice - optional
1. Add all the ingredients into a food processor or blender. Blend into a sauce or pulse repeatedly, for a chunkier salsa
2. Pour into a bowl.
3. Sit back, enjoy, and compose a goodbye song to jarred Salsa.
MUY PICANTE Y MUY DELICIOSO! (Either that means spicy and delicious or delicate as a pecan. Either way, its magical stuff)
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