1-Prepare your jars as you would for canning mason jars. Set aside being sure they do not become contaminated
This is a recipe you can really make your own by adding different veggies, or spices, but looking at the pictures I’m sure your mouth is watering for my recipe ( right?).
It was about 11pm, maybe even later, when I became very motivated to make pico de gallo. The tomatoes I had bought at the Farmer’s Market earlier that day were calling to me. Actually, come to think of it, all the ingredients in this recipe are from the Farmer’s Market ( minus the salt and pepper). If you have access to a Farmer’s Market I highly recommend taking advantage of the summer produce. In fact, take two minutes and find one right now: Find your local Farmer's Market! Consuming in-season fruits and vegetables gives you the most nutrition for your money since the vitamin content in the produce are at their peaks during in-season. Not to mention they are much tastier during in-season.
Pair the pico do gallo with some tortilla chips and you've got yourself a healthy midnight snack.
Pico De Gallo
Prep Time: 10-15 minutes
1 small red onion, diced
1 green chili, finely chopped
1 tbsp chopped cilantro
Juice of 1 lemon (or lime if you prefer)
Salt and pepper to taste
1- Cut the tomatoes in half and lightly squeeze out most of the juice and seeds. Dice
2- Add tomatoes and the remaining ingredients to a small serving bowl.
3- Top with lemon juice, and salt and pepper to taste.
I usually treat myself to at least one samosa at the Farmer’s Market every week. Some weekends I end up buying 5+; for $1 each it’s a bargain! Today I felt inspired to try and make them myself. I mean, how hard could it be? Well, let me tell you, if this is your first time with a samosa recipe, it will be difficult. Let me rephrased that, if this is your first time working with filo pastry, it will be difficult. Filo pastry is thin, dries easily, and can rip with the slightest push.
I found this recipe in The Best Ever Indian Cookbook by Baljekar, Fernandez, Husain, & Kanani (2004). Though their recipe calls for only using filo pasty and baking the samosas in the oven, my first batch of the oven baked samosas did not quite satisfy my craving for the greasy, thick breaded samosas I usually get at the Farmer’s Market. So for the recipe below, I chose to fry the samosas instead of baking them. Healthy Shmeathly, right?
Servings: Makes 28
Prep & Cook Time: 1 hour- 1 hour and 30 min.
14 flour tortillas, or 14 sheets of filo pastry thawed, or a mix of both
3 large potatoes, boiled and roughly mashed
1 cup frozen peas, thawed
1 tsp ground coriander
1 tsp cumin
1 tsp dry mango powder (amchur)
1 small onion, finely chopped
2 fresh green chilies, finely chopped
2 tbsp coriander (cilantro) leaves, chopped
Juice of 1 lemon
Salt and Pepper to taste
½ cup of vegetable oil
1- If you are using tortillas, cut each tortilla in half to make two equal halves. If using filo pastry, using one or two sheets at a time, cut each sheet(s) in half lengthways giving you 28 strips.
2- Mix all filling ingredients in a large bowl (everything except the vegetable oil).
3-Heat up the vegetable oil in a large pan on medium heat.
4-One at a time using either the tortillas or filo pastry, place about 1-2 tbsp of the filling mixture at one end and fold the tortilla/ pastry dough diagonally over. Continue to fold to form a triangle, ensuring that all sides are sealed. The tortilla is not as long so don’t be afraid to use your fingers to fill the samosa full and seal the sides. As you fold each samosa, gently place it in the hot vegetable oil to fry.
5-Fry samosas on each side until golden brown. Drain on paper towels before serving