Pico de Gallo

Cinco de Mayo Recipe: Watermelon/Mint “Agua Fresca”

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Watermelon and Mint “Agua Fresca”

Recipe courtesy of Marcela Valladolid

    • 4 cups watermelon, seeded and cubed (about 3 pounds)
    • 1/2 cup water
    • 24 mint leaves, divided
    • 8 tablespoons super-fine sugar (adjust if too sweet when using a naturally sweeter watermelon), divided
    • 4 very thin lime slices, halved into half moons, divided
      1. Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve.

      Preparation time: 10 minute(s)

      Number of servings (yield): 8

      Culinary tradition: Mexican

       

      Cinco de Mayo Recipe: Marcela’s Pico de Gallo

      Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

      Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

      Marcela is also the author of Fresh Mexico (available at amazon).

      Enjoy!!!

      : Pico de Gallo

      Recipe courtesy of Marcela Valladolid

      • 1 1/2 pounds yellow or red tomatoes, seeded and chopped
      • 1 small onion, chopped
      • 1/2 cup chopped fresh cilantro leaves
      • 3 tablespoons fresh lime juice
      • 2 serrano chiles*, seeded and minced
      • Pinch kosher salt and fresh ground black pepper
      1. Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.
      2. Cook’s Note: In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag.

      *The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

      Substitute jalapeno for the serrano if serrano is too hot or hard to find.

      Preparation time: 10 minute(s)

      Number of servings (yield): 3

      Culinary tradition: Mexican

       

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      Stuart in 80 Words or Less

      Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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      2015 2nd Place Fins' Wings & Chili Cook-off
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      2012 Taste Award nominee for best chef (web)
      2012 Finalist in the Safeway Next Chef Contest
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      2011, 12 Member: Council of Media Tastemakers
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      2011 Judge: Dauphin Island Wing Cook-off
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