SeanyJulio

Salsa roja recipe

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Here’s the recipe!

Makes approximately two cups/serves four

Ingredients:

  • 3 Roma tomatoes
  • 2 cloves of garlic
  • 1⁄4 of a large white onion
  • 1 green chile
  • A fist­ sized bunch of fresh cilantro/coriander
  • Salt to taste

Instructions:

  • ­Heat a large, heavy frying pan on medium heat ­ do not use oil
    ­
  • Halve the tomatoes lengthways and place them face­ down in the frying pan
    ­
  • Peel the garlic cloves and place them in the pan together with the chile* and onion
    ­
  • Roast the vegetables in the pan, turning occasionally, until they are nicely browned all over ­
  • Place the roasted vegetables in a blender with the cilantro/coriander and a pinch of salt
    ­
  • Pulse for about 10 seconds until well blended, but not completely smooth

*Remove the seeds from the chile if you don’t want your Salsa Roja too spicy!

Serve on its own with tortilla chips or use it as a topping for your favourite dishes. Salsa Roja is often served together with Salsa Verde and Guacamole as the standard condiments with a Mexican meal.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © 2016 fatgayvegan.com

salsa roja panel

Simplest and best guacamole

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Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 3 ripe avocados
  • 1⁄4 of a large white onion
  • 1 1⁄2 Roma tomatoes
  • 1 green chile
  • 2 limes
  • A fist­sized bunch of fresh cilantro/coriander
  • Salt and pepper to taste

Method:

  • ­ Chop the onion into 1cm square pieces.
    ­
  • Do the same with the tomatoes
    ­
  • Cut the avocados in half lengthways and scoop out the flesh. Chop into medium­size (approx. 2cm) cubes
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  • Carefully scrape the seeds out of the chile* and chop into very small pieces
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  • Wash and pat ­dry the coriander/cilantro. Chop leaves and stems into small pieces.
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  • Combine onion, tomato, chile, cilantro and avocado in a large bowl and add lime juice, salt and pepper to taste
    ­
  • For the best flavour, allow flavours to infuse for at least 30 minutes before serving

*Alternatively, leave the seeds in the chile if you like your guac hot!

Serve on its own with tortilla chips or use it on top of tacos, enchiladas, lasagne etc.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com 

guacamole

Gorgeous refried beans recipe

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Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 1 cup of cooked beans*
  • 1 small green chile, de-seeded and copped
  • 1⁄2 cup of liquid from cooked beans or tinned beans 1⁄2 cup of freshly chopped epazote**
  • 2 tablespoons of olive oil
  • Salt to taste

*You can use tinned beans to save time but save some of the liquid when you drain them
** If you cannot find fresh epazote, used dried but see note below.

Method:

  • Heat a large frying pan and add the oil
  • Add chopped chile and fry for about 30 seconds
  • Add cooked beans and the liquid
  • If using dried epazote, add now
  • Mash the beans over a medium heat
  • Continue to cook for a couple of minutes while stirring
  • Add a pinch of salt
  • If using fresh epazote, add it at the end and stir through
  • ¡Buen provecho!

Serve in tacos, enchiladas, taquitos, tortas or simply with rice.

IMG_0537 (1)

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © fatgayvegan.com

Vegan recipe: salsa verde

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Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 4 large fresh tomatillos*
  • 1 small white onion or half a large one, peeled
  • 1 Serrano chile
  • Small bunch of fresh cilantro/coriander, washed
  • Salt to taste
  • Sugar to taste

*If you cannot find fresh tomatillos, used canned but rinse thoroughly

Method:

  • Roughly chop the tomatillos and onions and place in blender
  • Chop the chile lengthways. If you want a spicy Salsa Verde then leave the seeds in, if
    not, remove the seeds. Place in blender
  • Place the cilantro/coriander in the blender
  • Add a large pinch of salt and sugar
  • Blend for approximately 20-30 seconds until you can no longer see any large pieces
    of onion or tomatillo
  • Add more salt and/or sugar if required
  • ¡Buen provecho!

Serve Salsa Verde as a dip or use as a sauce over enchiladas, flautas, tacos or anything else
that needs a light and zesty accompaniment.

salsa verde
Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be
reproduced without permission. © fatgayvegan.com

Pico de Gallo recipe – simple & delicious

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You can support the making of these videos and get early access and downloadable PDF copies of the recipes by becoming an FGV patron – click here.

Here’s the recipe:

Makes approximately two cups/serves four

Ingredients:

  • 3 or 4 fresh Roma tomatoes
  • 1 small white onion or half a large one, peeled
  • 1 Serrano chile
  • 1 tablespoon of olive oil
  • Salt to taste
  • 1 fresh lime, juiced

Method:

  • Chop onion into approximately 1cm cubes
  • Cut tomatoes in half lengthways and scoop out seeds and pulp (these can be saved for other dishes such as Salsa Roja)
  • Chop tomatoes into approximately 1cm chunks
  • Carefully scrape seeds out of chile and chop into very small pieces
  • Combine chopped tomatoes, onion and chile in a large bowl and add olive oil, fresh lime juice and salt to taste
  • ¡Buen provecho!

Serve with tortilla chips or on top of your favourite hot dish. Pico de Gallo can be eaten immediately or chilled before serving.

picodegallo

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission.  © fatgayvegan.com