dinner..... whats for?

Damn, that stuff looks awesome.

Group dinner at Pedro's? ;D

hopefully not followed by a group trip to the bathroom.

 
pico de galo? (sp) looks like it anyway. Looks good, im definitly thinking a winter BBQ is in order. Maybe indoor? Combined with a garage day? (still haven't got those damn strut bars on yet ;D)

 
Also, you must negate cilantro when you make salsa, cilantro sucks. You said it was pretty bare but somehow come up with the means to make fresh salsa

 
it is actually a slight variation on Salsa mexicana. I typically use red onion instead of a white variety. Pico de Gallo, is just another name for Salsa fresca. So yes and no. but this is a wet sauce, it just takes a day in the fridge for it to soften up.

 
It looked like pico de galo minus the red onion. What did you use to chop everything? With a buffalo chopper or similar you dont even really need to wait for it to soften.

 
It looked like pico de galo minus the red onion. What did you use to chop everything? With a buffalo chopper or similar you dont even really need to wait for it to soften.
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It would look like Pico de Gallo because salsa is Pico de Gallo is salsa. Salsa Fresca lacks the center of the tomato, as well as the vinegar and lime.

This one is missing the black beans, I am doing those tmorrow so they don't soften too much before Saturday.

and Cilantro is the only way to go... Woot!

 
oh and as soon as I get my stuff moved out of the garage I am down for a garage day. just bring the food and I will fire up the grill

 
Mexican resteraunt background? I haven't been a chef too long and definitly still learning because you kind of pick up knowledge here and there throught life in that field (although its only until im out of college) but my speciality is by far seafood and large scale food service so when dinner falls in those catgories you know where to find expertise.

 
Mexican resteraunt background? I haven't been a chef too long and definitly still learning because you kind of pick up knowledge here and there throught life in that field (although its only until im out of college) but my speciality is by far seafood and large scale food service so when dinner falls in those catgories you know where to find expertise.
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Not mexican restaraunt background. but I am originally from Arizona. My vacations take me near or too Mexico. And I have had a craving for everything southern spicy since I was young.

Hence "Pedro"

well that and when I raced Mt Bikes, I used everything made by Pedros. ;D

 
yeah but the complicated part is that I had that nickname a few years before I started racing
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UPDATE:

Pedro's Pico-de-Salsa was the balls. Along with Ralli's wife's awesome chicken nuggets & fried ravioli. ;D

 
That green looks so gross with that orange kitchenaide... lol.

Looks good though. And, I know it tastes good!

 
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