- Home
- What’s Brewing
- Brewing Process
- On Tap
- Keg Order
- Recipes
- Merchandise
- Brewer’s Blog
- Links
- Contact Info
Not just pub grub anymore (not that there's anything wrong with that), beer & food pairings have come a long way! Here we aim to show the versatility of beer with food, as well as sharing recipes for cooking with beer.
Pico De Gallo
At our open house on December 9Th, 2006 we had some food pairings set out with our beers. One of the most requested recipes from that day is the simple fresh salsa we made called:
"Pico De Gallo"
1 x 28 oz. can diced tomatoes
1 medium onion diced (sweeter varieties work well for this)
1-2 crushed garlic cloves
1/2 cup roughly chopped cilantro
3-4 limes, juiced and the zest from 2 of them
salt & pepper
Tabasco to taste (how hot do ya like it?)
1/4 tsp fresh ground toasted coriander seed
1/4 cup of good extra virgin olive oil
Basically, mix it all up then chill the salsa for a couple of hours before you use it. Nicole and I like this paired with Que Pasa Tortilla chips and half pints of Little Scrapper IPA. The flavours are usually stronger the next day, and it can be used on a great Huevos Rancheros for breakfast, too.
As a quick note, you're going to see that as I give out recipes, I have a tendency to leave out some measurements because they depend on your personal taste. I tend to like less salt and more spice to compensate - but that's just me.
In that spirit, here's some optional additions for your own twist on Pico De Gallo (add one or all - it's your choice):
1/2 cup fire roasted corn
1 cup smoked tomatoes (peel the skins off after cooking)
smoked Jalapenos (Chipotle Peppers)
a small can of green chilies
sun ripened black olives
black beans
grilled red & green peppers (remove the blackened skins)
Use your imagination - I've even had this on home-made chicken tamales and Chili's Relleno. Suddenly, I'm hungry...
Brewmaster Dave :)
"Pico De Gallo"
1 x 28 oz. can diced tomatoes
1 medium onion diced (sweeter varieties work well for this)
1-2 crushed garlic cloves
1/2 cup roughly chopped cilantro
3-4 limes, juiced and the zest from 2 of them
salt & pepper
Tabasco to taste (how hot do ya like it?)
1/4 tsp fresh ground toasted coriander seed
1/4 cup of good extra virgin olive oil
Basically, mix it all up then chill the salsa for a couple of hours before you use it. Nicole and I like this paired with Que Pasa Tortilla chips and half pints of Little Scrapper IPA. The flavours are usually stronger the next day, and it can be used on a great Huevos Rancheros for breakfast, too.
As a quick note, you're going to see that as I give out recipes, I have a tendency to leave out some measurements because they depend on your personal taste. I tend to like less salt and more spice to compensate - but that's just me.
In that spirit, here's some optional additions for your own twist on Pico De Gallo (add one or all - it's your choice):
1/2 cup fire roasted corn
1 cup smoked tomatoes (peel the skins off after cooking)
smoked Jalapenos (Chipotle Peppers)
a small can of green chilies
sun ripened black olives
black beans
grilled red & green peppers (remove the blackened skins)
Use your imagination - I've even had this on home-made chicken tamales and Chili's Relleno. Suddenly, I'm hungry...
Brewmaster Dave :)
Labels: Little Scrapper IPA, Mexican, Spicy