http://www.lacocinadeleslie.com/2010/05/nopalitos.html
Ingredients:
1 pound nopales, cleaned and sliced or chopped (or canned)
1 sprig of cilantro
1/4 medium onion
2 roma tomatoes, chopped
1/2 medium onion, chopped
Chopped cilantro
http://www.seriouseats.com/recipes/2012/01/the-best-basic-guacamole-recipe.html
Sean's modifications:
1 clove garlic
Shallots, instead of onions
Jalapeno if no serrano available (leaving seeds in and adding extra)
Ingredients:
1 small yellow onion, roughly chopped
1 serrano chili, roughly chopped
1/2 cup picked cilantro leaves, finely chopped, divided
2 teaspoons kosher salt
4 ripe avocados
2 tablespoons juice from 2 limes
Directions:
1. Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.
2. Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.
http://cookieandkate.com/2014/spicy-quick-pickled-radishes/
http://www.seriouseats.com/recipes/2013/06/classic-pico-de-gallo-salsa-fresca-recipe.html
Ingredients:
1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups, see note above)
Kosher salt
1/2 large white onion, finely diced (about 3/4 cup)
1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
1/2 cup finely chopped fresh cilantro leaves
1 tablespoon lime juice from 1 lime
Directions
1. Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
2. Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.
http://www.rickbayless.com/recipe/chipotle-cream-shrimp/
Ingredients
3 cloves garlic, unpeeled
1/2 of a 14.5-ounce can tomatoes in juice (preferably fire-roasted), lightly drained
2 to 3 canned chipotle chiles en adobo, removed from their canning liquid, seeded if you wish and roughly chopped
1 tablespoon olive or vegetable oil
2/3 cup Mexican crema, creme fraiche or heavy (whipping) cream
3/4 teaspoon (or more) fresh black pepper
1/2 teaspoon Mexican oregano
Salt
1 1/4 pound medium-to-large shrimp, peeled and (if you like) deveined, cut into 1/2-inch pieces
12 warm corn tortillas
Instructions
1. Roast the unpeeled garlic in an ungreased small skillet over medium heat, turning from time to time, until completely soft and blackened in places, about 15 minutes;
2. cool and peel.
3. In a blender or food processor, combine the garlic, tomatoes and chipotle chiles; blend to a smooth puree.
4. In a medium (10-inch) skillet, heat the oil over medium-high.
5. Add the puree and stir until reduced to the consistency of tomato paste, 5 minutes or so.
6. Stir in the cream, pepper and oregano, reduce the heat to medium and let simmer for several minutes for the flavors to come together.
7.Taste and season with salt, usually 1/2 teaspoon.
8. Add the shrimp and stir until they are just cooked through (just losing their translucency at the center), about 3 minutes.
9. Serve immediately with warm tortillas.