Pico de Gallo

© Katherine Stetson

Great with tortilla chips, burgers, sandwiches, tacos, and even scrambled eggs.

  • 1 pint sweet grape or cherry tomatoes, cut into small dice
  • 1/3 cup finely diced red onion
  • 1/3 cup sliced scallion, white and green parts
  • ¼ cup finely diced pickled jalapeno
  • ¼ cup chopped cilantro
  • ¼ cup chopped flat leaf parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Combine all ingredients in a medium bowl and stir gently.  Cover and refrigerate.

Chimichurri Sauce

© Katherine Stetson

Argentina’s over-the-top flavor boost for grilled steaks, chops and sausages.  Leftover sauce is a great additive to compound butters, vinaigrettes or mixed into ground meat recipes.

  • 2 cups chopped flat leaf parsley
  • 1 cup chopped cilantro
  • 6 cloves of garlic, coarsely chopped
  • ¾ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon dry sherry
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon cayenne pepper

In a food processor fitted with a steel blade, combine all ingredients and process until blended.  Store in refrigerator.

Crunchy Dawg Relish

© Katherine Stetson

A lively companion to the simple grilled hotdog or smoked sausage.

Makes 2+ cups.

  • ½ cup diced cucumber
  • ½ cup diced cherry tomatoes
  • ½ cup chopped pepperoncini
  • ½ cup chopped dill pickles
  • 2 scallions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon celery salt
  • 1 teaspoon freshly ground pepper

Combine all ingredients in a medium bowl and mix well.  Cover and refrigerate until ready to use.

Copyright © Katherine Stetson, all rights reserved.