I love this resource for Salsas and Moles by Deborah Schneider. In my house, we eat Mexican food and we eat it often. This cook book is full of delightful flavors and fresh from the farm stand recipes. The cover alone makes me hungry with its colorful display of salsas. Deborah Schneider gives anyone, from a beginner to a novice, easy and tasteful ideas to add to their Mexican repertoire. She has broken this title into five sections:Classic Table Salsas, Hot Salsas, Mole and Enchilada Sauces, Salsas for Tacos, and Chunky Salsas and Botanas.
It is from Chunky Salsas and Botanas that I made dinner last night. Schneider offers a recipe for Salsa Frescsa with Queso and Pintos. As she states, it sounds a bit odd, but it was really good.
For Salsa Fresca with Queso and Pintos you will need:
4 ounces Panela Cheese, cut into 1/4 inch cubes (I found this easy to obtain in our Wegmans – the best grocery store ever!!! You may have to look at your local international food store.)
1/4 cup cooked pinto beans, well-drained (I was in a hurry and used canned, rinsed. It came out great)
1 tablespoon chopped cilantro
1/8 teaspoon salt
1 teaspoon fresh squeezed lime juice
1 1/4 cups Pico De Gallo or Salsa Quemada (I used Schneider’s recipe for Pico, she gives recipes for both in the book) For pico – 3 Romas seeded, diced, 1/4 white or red onion diced, 3/4 tsp salt, 1tbs lime juice, 1 small jalapeño minced, 1 tbs minced cilantro.
I put everything in one bowl instead of making them separately. The Panela cheese is salty, so add salt with care. I then tossed everything together until well mixed. We ate this fabulous meal on warmed corn tortillas and I added avocado on top just for an extra bit of amazing.
This could easily be made ahead of time. I whipped it up in just 15 minutes which made dinner last night so easy and so fresh. I would have never thought this up on my own. While I frequently make pico de gallo, the addition of pintos and panela made this a fantastic treat for the taste buds. It also made a complete meal. Bravo!
I love all the ideas Deborah Schneider offers in Salsas and Moles. I am excited to try a Mole, because in all my Mexican food cooking, I have never attempted one!! I was fortunate enough to receive a review copy of this title from BloggingforBooks. I have not been compensated for my review and all opinions are my own.