PICO DE GALLO – Mild, Spicy, Hot

Our Core Product. A go to for any Party.
 
Pico De Gallo means ‘Beak of Rooster’ in spanish. It is also called Salsa Fresca or Salsa Crudo.
 
Still today the origin of the name is folklore. Some say it is called Rooster’s Beak because when they ate it long ago, it was by hand and you took some by pinching the Salsa between your thumb and forefinger kind of making a rooster’s beak with some nice vibrant colors to add to the impression of a Rooster. Native Indians from Sonora Mexico say it comes from the Rooster Beak shape of certain peppers like the Serrano. The truth may never be known, but who cares! Its a cool name and a delicious salsa. We make it in 3 versions – mild, spicy, and hot.

Ingredients (Mild): tomato, bell pepper, onion, coriander, lime juice, extra virgin olive oil, salt, pepper. (Spicy): red Chili Peppers, jalapeno. (Hot): Assorted Peppers.

Serving Suggestions:

  • Appetizer with Tortilla Chips
  • Add to Guacamole
  • Tacos, Fajitas, Burritos and other mexican dishes
  • Huevos Rancheros, omelettes, and other egg dishes
  • Topping for Beef, Chicken, Pork, Fish or other meats
  • Baked Potatoes

BRUSCHETTA MIX

  • Bruschetta originated in Italy during the 15th century. The dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread. Our fresh Bruschetta Mix (Its not Bruschetta without the Bread!) is bursting with the flavors of fresh Tomatoes, Basil, and Garlic. You are responsible for the toasted bread! You can also added additional toppings: Cheese, Cured Meats, Vegetables, Beans.  There are many ways to pimp this one!

Ingredients: tomato, garlic, extra virgin olive oil, balsamic vinegar, basil, salt, pepper. 

Serving Suggestions: 

  • Toasted Bread preferably baguettes
  • Bruschetta with Mozzarella, Goat, or other Cheeses
  • Bruschetta with Prosciuto or other meats
  • Bruschetta with Salmon or or ther smoked fish
  • Bruschetta with Beans such as Cannellini White Beans
  • Bruschetta with Avocado or Avocado Dips
  • Bruschetta with Olives or Olive Dips
  • Egg Dishes

 

CHIMICHURRI – “Scottisto” & Authentic

A specialty of Argentina and Uruguay. The name may be a variant of Spanish chirriburri ‘hubbub’, ultimately perhaps from Basque zurrumurru ‘noise, rumor’. Another theory connects it to Basque tximitxurri ‘hodgepodge’, ‘mixture of several things in no particular order’; many Basques settled in Argentina in the 19th century. Some even say it comes from a play with English Words such as “Jimmy Curry”, “Jimmy McCurry”, or “give me curry”, but there is really no proof of these english stories.   

One thing for sure, the Argentinians have a lot of pride in the original recipe which has red wine vinegar as part of its base. They are very serious about their Chimichurri!  There are variations and we offer one – “Chimichurri Scottisto” where we skip the red wine vinegar and add red onion and lime juice. 
You have the opportunity to try both versions by us!

Ingredients “Scottisto”: parsley, garlic, red onion, lime juice, extra virgin olive oil, chili, oregano, thyme, laurel, salt, pepper. 

Ingredients “Authentic”: parsley, garlic, chili, oregano, extra virgin olive oil, red wine vinegar, salt, pepper. 

Serving Suggestions:

    • Topping for Beef, Chicken, Pork, Fish or other meats
    • Topping for Baked Potatoes or grilled Vegetables
    • Condiment for Pizzas
    • Egg Dishes such as Scrambled Eggs
    • Bruschettas
 
 

PESTO

Pesto goes as far back as the Roman age. The ancient romans ate a paste called ‘moretum’  which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar together.  The italians adapted the sauce through the years with basil becoming a main ingredient in the mid 19th century in the city of Genoa. Pesto comes from the italian word ‘pestare’ which means “to pound” or “to crush” as traditionally it is made with a mortar and pestle.
 A big question with Pestos is………the nuts!  

The traditional Pesto has Pine nuts but we also make it with Pistacchio and Cashew Nuts. Now who hasn’t been sitting in front of a bowl of Pistachio and can’t stop eating them? 

Different nuts also have different nutritional values. If you would like to learn more about Pesto, please visit my blog at lovethatsauce.

Ingredients: Basil, Parmesan Cheese, extra virgin olive oil, pine nuts, garlic, salt, pepper.

Serving Suggestions: 

  • Main Sauce for all types of Pasta
  • Bruschetta
  • Baked Potatoes or grilled Vegetables
  • Egg dishes such as Scrambled Eggs
  • Topping for Beef, Chicken, Pork, Fish or other meats
  • Spread for Sandwiches
  • Salad Caprese

TAPENADE

Olive based dishes with anchovies or vinegar are documented in ancient Roman cookbooks dating back more than a 1000 years. The origin of the word “Tapenade” comes from the Occitan language – an historical language in southern Europe (Northern Italy, South of France, Monaco, and parts of Spain). From this word comes the provencial french word for capers – “tapenas”.  The French invented the dish in the late 1800’s in Marseille.  We make it specifically with Kalamata Olives for a richer and more fruity taste.

Ingredients: Kalamata Olives, anchovy paste, capers, parsley, garlic, lemon juice, extra virgin olive oil, salt, pepper. 

Serving Suggestions: 

  • Bruschetta
  • Spread for Sandwiches
  • Stuffed grilled Mushrooms
  • Baked Potatoes, fresh or grilled Vegetables
  • Chicken or Fish Dishes

HUMMUS

The Origin has been traced back to ancient Egypt. Recipes have been found in 13th Century Cookbooks from Cairo.
Today it is one of the main food preparations in  most middle eastern countries. In can be served as a main dish or as an appetizer often served with Pita Bread. Western Culture also serves it with Tortilla Chips.

The main ingredients in Hummus are chickpeas and Tahini. Almost all will also have garlic, lemon, cumin, and parsley. But there are many different variations. One thing for sure is Hummus has a lot of dietary fiber and protein. One thing also for sure, if made correctly and is fresh, it is very tasty! The key is to really soften the chickpeas by removing the skins and cooking for a long time and also using quality Tahini. 

There is an amazing difference between Fresh Hummus and store bought conservative-filled Hummus. 

Ingredients: Chickpeas, Tahini, Garlic, lemon juice, cumin, paprika, olive oil, salt, pepper. 

Serving Suggestions: 

  • Pita Bread
  • Tortilla Chips
  • Fresh or Toasted Bread
  • Salad plate with fresh cucumbers, tomatoes, onions, falafel
  • Veggie Dip or Fruit Dip
  • Spread on sandwiches
Some Extra Topping Ideas:
  • Fresh herbs such as parsley
  • additional high quality olive oil
  • smoked eggplant or peppers
  • Zhoug

ZHOUG

I have never heard of a sauce with so many names or different ways of saying. Clearly due to different languages and cultures but Spaghetti Bolognese is Spaghetti Bolognese! It is written as Zhoug, or Zhug, or Zkoug. It is also called Sahouk, Sahawiq, Harif, or Bisbas. For the western World it is at least pronounced “Zoog”. Lets just go with that.

Also it is one of those sauces that can be put on just about anything if you are a spicy cilantro freak. You can put it on Hummus, yoghurt, meat dishes, falafels, as a spread. Man if you love it, you will eat it by the spoonful!

It originally comes from Yemen. It is well known in Israel and the Arabian Peninsula. It became quite trendy in LA and is now pretty well know in North America. Europeans haven’t really discovered this one yet and maybe never will.

It is made many different ways. Sometimes with Parsley and red wine vinegar, or lemon juice. Essential ingredients are peppers, garlic, and cilantro. But for me the special ingredient that makes it so special is crushed cardamom.

Zhoug

Ingredients: Cilantro, Jalapeno Peppers, Pepperoncini, Garlic, Cardamom, cumin, olive oil, salt. 

Serving Suggestions: 

  • Falafels, Kebabs
  • Meats as condiment or marinade
  • Any bread
  • Rice, Couscous, Polenta
  • Hummus; Yoghurt
  • Tortilla Chips
  • Soup
  • Pasta
  • Eggs
  • Veggie Dip
  • Spread on sandwiches
  • Just about anything for crazy Zhoug lovers!