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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Salsa~Salsa » Salsa Recipes » Hominy Pico de Gallo~ Salsa de maiz Pozolero

Hominy Pico de Gallo~ Salsa de maiz Pozolero

October 9, 20162 Comments

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Salsa de Pico de Gallo Con Maiz Blanco-Hominy Pico de Gallo

Looking for a tasty twist on fresh pico de gallo? My favorite ingredient in pozole and menudo is the maíz blanco, or hominy, that is typically added. My mom would always add extra because she knew we loved it that much. Here I combine hearty maíz pozolero with my fresh pico de gallo to make a festive-looking salsa.

 

 

Ingredients:
4 cups white hominy
3 roma tomatoes, diced
1 large jalpeño pepper or 2 serrano peppers, minced
1 small white onion, diced
1 clove garlic, minced
1/3 cup chopped cilantro
juice of 2 key limes or 1 large lime
1 teaspoon chile limon powder, optional
Kosher salt and fresh cracked pepper to taste
Pinch of crushed Mexican oregano
Drizzle of grapeseed oil, optional

Directions:

Combine all of the ingredients, adding salt and fresh cracked pepper to taste. Stir well, taste for salt and let the salsa stand at room temperature for 30 minutes.

 

Salsa de Pico de Gallo Con Maiz Blanco-Hominy Pico de Gallo

Tips~ I dice my onions first and soak them in cold water with a splash of white vinegar while I prep the rest of the ingredients. Drain before adding to salsa. It makes them slightly milder by doing this, plus the added vinegar gives them a nice, tangy flavor.

Salsa de Pico de Gallo Con Maiz Blanco-Hominy Pico de Gallo

Tips~ Fold in some fresh avocado, cooked shrimp and hot sauce! Serve on tostadas!

Salsa de Pico de Gallo Con Maiz Blanco-Hominy Pico de Gallo

Tips~ For a softer maiz blaco(hominy), boil in some salted water for 10 minutes. Drain and let cool before adding it to the pico de gallo ingredients.

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Filed Under: Salsa Recipes, Salsa~Salsa Tagged With: Fresh Salsa, Hominy, Maiz Pozolero, Salsa

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Reader Interactions

Comments

  1. Noemi Shaw

    February 3, 2020 at 9:38 pm

    Interesting definitely going to try this!

    Reply
    • Sonia

      February 4, 2020 at 12:58 am

      Thank you! I love hominy!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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