Mexico is a country that offers a wide variety of dishes and drinks, a country that has contributed to the culinary world in so many different ways, colors and flavors, and one of those flavors is Horchata water; If you have visited Mexico im pretty sure you have tried it, picture it like a mix between a milkshake and fruit water, pretty good sp@mex123
pecially for those incredibly hot days!
And for all of you who miss it, well here is the recipe!
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Serve it with a lot of ice and enjoy! If possible, it goes better with some tacos.
Today we'll share a very mexican recipe here on our blog; Pico de gallo sauce! it's one of those sauces that always makes a special appearance at every mexican table, deliciously awesome for tacos or steaks.
and lets start:
First we will need some fresh tomatoes, peppers and cilantro are the key to the best salsa--grab from the garden or check our your farmer's market.
5 roma tomatoes, chopped
1 1/2 cups chopped green onions
4 sprigs cilantro, chopped
2 jalapeno peppers, minced
1 tbsp minced garlic
1 tsp lemon juice
1 tsp lime juice
1/2 tsp cumin
Salt and pepper to taste
Combine tomatoes, green onions, cilantro, garlic and jalapenos in a bowl. Add lemon juice, lime juice, cumin, salt and pepper, then stir well. Chill at least one hour before serving.
Notes: To cut down on heat, you can remove some of the seeds from the jalapeno peppers before chopping.