' I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.'
This is Dave DeWitt's favorite summer salad. Most of it comes from his garden, with the exception of the avocados, which of course are tropical trees that cannot survive freezes. The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves. Serve this with your favorite dressing; he still prefers variations on Italian, but bleu cheese dressings also work well. From the article Avocado Madness.
This universal salsa, also known as salsa fria, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante, is served all over the Southwest and often shows up with non-traditional ingredients such as canned tomatoes, bell peppers, or spices like oregano. Here is the most authentic version. Remember that everything in it should be as fresh as possible, and the vegetables must be hand-chopped. Never, never use a blender or food processor. Pico de Gallo (“rooster's beak” for it's “sharpness”) is best when the tomatoes come from the garden, not from the supermarket. It can be used as a dip for chips, or for spicing up fajitas and other Southwestern specialties. Note: It requires advance preparation and will keep for only a day or two in the refrigerator.
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.