Zoom Cooking Together

Zoom Cooking Together with Andrea Potter

In this class, we make Pico de Gallo to enjoy fresh with quick, tasty and simple fish tacos (or choose refried beans).We will transform the remaining Pico de Gallo into probiotic-rich, tangy fermented salsa (fermented for about 3+ days).

Tuesday May 30th

5:30-6:30pm

Recipe here and below:

https://docs.google.com/document/d/1Wra6aUJpVeBWZXULbmJ62BEie08SyvYGGtjXOSjICkE/edit

Zoom link:

https://us02web.zoom.us/j/88337462435

Pico de Gallo

Makes about 1 500ml jar

To put together a fresh batch of pico de gallo, use what’s on hand. Feel free to add a bit more or less in the ratios below, but the amount of salt should be consistent if you want to ferment it (see optional steps below). You can enjoy the Pico de Gallo right away with your favourite tacos or tortilla chips, or ferment it (instructions below)

Ingredients

(Use a total of about 500g of produce to fill 1 500ml jar)

3 tomatoes (medium sized, I like to use Romas), small diced

½ of a medium cucumber, small diced (peel if it is a field or pickling cucumber. No need to peel an English cucumber)

1 wedge red onion (About ⅛th of an onion), small diced

1 clove garlic, minced

½ tsp salt

Juice of half a lime

Chilis- it’s up to you. Use your preferred amount of fresh or dried chilies to taste (or omit for not-spicy)

Optional- flesh of mango, peach or nectarine

Optional- Cooked corn kernels

3 Tbsp or more of cilantro, chopped roughly

Chop produce, juice lime, add salt and mix together in a bowl

To make fermented salsa:

Fermenting the salsa transforms it into a tangier, probiotic condiment. It only takes 1-3 days at room temperature, and the resulting salsa will last for a couple of weeks in the fridge. To ferment:Add either:

1 tsp whey from plain yogurt

1 tsp juice from fermented/probiotic sauerkraut or kimchi

1 tsp juice from fermented/probiotic pickles

Stir in the addition of the culture you chose. Scoop it into a clean wide-mouth mason jar. Add a weight to it to keep the contents submerged. I use a smaller jar. You can use a water glass, or a food-safe ceramic dish. Cover the jar with a tightly woven cloth to keep any flies and dust away.

Check each day. You may notice some foam/bubbles forming. Once it tastes as tangy as you like, and perhaps a little effervescent, you can put the lid on and refrigerate for up to a couple of weeks.

Q) How to know if it is bad?!

Just like other condiments and sauces in your fridge, if the salsa has any signs of mold or slime, toss it.

Q) There is white stuff on top.

Don’t panic! Stay Kahm! Kahm is a kind of floating yeast. It happens sometimes in lacto-fermented foods. It is harmless, but if you don’t like the flavour it imparts, toss it and start again. Kahm occurs most often at higher fermentation temperatures, so perhaps move it somewhere cooler next time. High sugar content also can contribute, so mix in more tomato than mango for example…

Q) Why refrigerate?

Refrigeration is optional, but once it is fermenting, it will continue to ferment at room temp. The salsa will become mushy quickly if it is not refrigerated after a few days of fermentation.

Fish Tacos

Makes 12 tacos

Baked Fish Ingredients

350 grams (¾ LB) white fish fillets (boneless) (talapia, sole, rockfish…)

½ tsp cumin

½ tsp paprika or smoked paprika

½ tsp powdered garlic

2 Tbsp oil

Salt

Pat fish dry with paper towel.

Season both sides with salt

Mix the spices in a container and sprinkles on both sides of fish.

Lay fish on a parchment-paper-lined baking sheet.

Drizzle with oil.

Preheat the broil on the oven and move the rack to the top.

Broil for 3-5 minutes; until the fish is flaky when pressed on the thickest part.

Taco Toppings/ Ingredients

12 corn tortillas

2 avocados

Cilantro

2 limes

Pico de Gallo or Fermented Salsa

Finely shredded red cabbage (about 1-2 cups)

Sour cream or plain yogurt (optional)

To assemble:

Warm 12 corn tortillas, a few at a time in a pan on the stovetop, keep them warm in a clean tea towel.

Place cooked fish in a tortilla and add your favourite toppings

Enjoy!