Horseradish Cream Sauce
Recipe courtesy Alton Brown, 2004
Show:
Good Eats
Episode:
Shell Game

1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Vanilla Lime Pineapple Skewers
Recipe courtesy Alton Brown, 2005

1 vanilla bean
8 ounces dark brown sugar, approximately 1 cup firmly packed
1/2 cup freshly squeezed lime juice
Pinch kosher salt
1 whole pineapple 8 (12-inch)
metal skewers


Split open the vanilla pod and scrape out the pulp, and add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt. Whisk together and place the mixture over medium high heat and bring to a boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator.
Preheat grill on high.
Peel and remove the core from the pineapple. Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes.
Thread the pieces of pineapple onto the skewers lengthwise. Coat the skewered pineapple on all sides with the syrup. Grill on all sides until golden brown, approximately 4 minutes per side, 12 minutes total, or until the pineapple is tender. Serve with any remaining sauce.

Broiled Salmon with AB's Spice Pomade
Recipe courtesy Alton Brown, 2003
Show:
Good Eats
Episode:
Spice Capades

1/3 cup canola oil, plus 2 teaspoons for sheet pan
1 side of salmon (approximately 3 pounds), pin bones removed
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon whole coriander, toasted
1 tablespoon whole fennel seed, toasted
1 teaspoon whole cumin seed, toasted
1 whole star anise pod
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside.

Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary.

Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.
Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

Salmon Fillet en Papillote with Julienne Vegetable
Recipe courtesy Alton Brown

1/3 cup julienned fennel bulb
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed
1 tablespoon dry vermouth

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

Potato Carrot Pancake
Recipe Courtesy of Cathy Lowe

2 tablespoons olive oil
2 russet potatoes, grated
1 carrot, peeled and grated
1 tablespoon chopped parsley
Salt and pepper

Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side

Sauteed Quail in Door Country Cherry Sauce
Recipe Courtesy Inn at Kristofer’s, Sister Bay, WI

3 tablespoons butter
8 semi-boneless quail, approximately 4 ounces each
3 tablespoons brandy
1/2 cup dried cherries (plumped in warm water with a bit of brandy then drained)
1 cup cherry juice
1 tablespoon sugar
1 teaspoon fresh thyme
1 teaspoon arrowroot or cornstarch (dissolved in 3 tablespoons of water)

Preheat oven to 350 degrees F.
Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

Sweet Potato and Parsnip Latkes with Chunky 5-Spice Applesauce
Recipe courtesy Food Network Kitchens

For the Chunky 5-spice Applesauce:
6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 tablespoon lemon juice
1 tablespoon apple cider
1 teaspoon lemon zest
1/2 teaspoon Chinese 5-spice powder
1 tablespoon sugar

For the Latkes:
1 pound sweet potatoes, peeled
1/2 pound parsnips, peeled
Salt
1/4 cup flour 2 large eggs
1/4 cup chicken fat or vegetable oil

To finish:
Sour cream
1/4 cup green onions, sliced thinly on the bias

For the applesauce: In a large saucepan over medium heat, combine the apples, lemon juice, apple cider, lemon zest, 5-spice powder and sugar and stir to mix well. Cook for 10 to 15 minutes until apples begin to break down, but are still chunky. Remove from heat and cool.


For the latkes: On a box grater, grate the sweet potatoes and the parsnips. Combine potatoes and parsnip in a large bowl. Season with salt and toss to combine. Add flour and stir to distribute evenly. Add eggs and stir well. In a large saute pan over medium heat, heat 2 tablespoons of the chicken fat. Form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add to chicken fat and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper-towel lined plate and season with salt. Repeat this procedure with all of the potato/parsnip mixture, adding more fat as necessary.
Serve with applesauce, sour cream and green onions.

Root-Vegetable Latkes
Recipe courtesy of Chronicle Books, The Nantucket Holiday Table by Susan Simon. Image courtesy of Jeffrey Allen.

1 1/2 pounds mature potatoes, peeled
1/2 pound parsnips, peeled
1/2 pound carrots, peeled
1 red onion, finely chopped
1/4 cup chopped fresh dill
3 tablespoons matzo meal or unseasoned bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 or 3 eggs, lightly beaten (the final amount will depend on the starchiness of the potatoes)

Vegetable or corn oil for frying

Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture. Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.

In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.

Falafel
Recipe courtesy Shulamis Jenkelowitz, Jacob's Table

2 cups dried chickpeas, soaked in water and covered over night
1/2 cup finely chopped yellow onion
3 cloves peeled and crushed garlic
1/2 cup sesame seeds
1/4 cup finely chopped parsley
1/4 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons baking powder
2 teaspoons ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper Oil, for deep-frying Pita bread

Toppings: Lettuce Cucumbers Tomatoes Onions

Soak chickpeas in water overnight.
Run chickpeas through food processor. Blend in yellow onion, garlic, sesame seeds parsley, salt, cumin baking powder, coriander, black pepper, and cayenne pepper, and let stand for 1 hour.
Form into balls about 1-inch in diameter. Deep fry in oil until golden brown. This takes approximately 4 to 5 minutes. Serve in a pita bread and fill with lettuce, cucumber, tomatoes, and onions.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress

(c) Jamie Oliver 2003


Wild smoked salmon is so amazing that it's worth spending that bit extra cash on it. This is a great dish ? the beetroot goes all crispy and cuts right through the fattiness of the salmon.

4 baby beetroots, scrubbed
1/2 lemon, juiced
Salt and freshly ground pepper
Extra-virgin olive oil
1/2 teaspoon good balsamic vinegar
14 ounces (400g) wild smoked salmon
Small bunch watercress
1 by 2.5cm (1-inch) piece fresh horseradish

Using a metal speed peeler, shave the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

Golden Rugalach
From Food Network Kitchens

Dough:
2 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon fine salt 1 cup (2 sticks, 8 ounces) unsalted butter, cut in pieces and chilled
8 ounces cream cheese, cut in chunks and chilled
2 tablespoons sour cream or Greek yogurt

Filling
3/4 cup hazelnuts, toasted
1 cup apricot preserves
2/3 cups golden raisins
1/4 teaspoon fine salt

Egg Wash: 2 egg yolks 1/4 cup sugar

For the dough: Pulse the flour, sugar and salt in food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times. Add the cream cheese and sour cream, and pulse until it comes together in a rough dough (with some uneven pebbles sized-pieces). Turn the dough out of the bowl onto a floured work surface and divide into 4 equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze dough for 15 minutes.
Meanwhile, chop the nuts in a clean food processor. Add the preserves, raisins and salt; puree to make a very smooth paste.
Roll a portion of dough into a 6 by 14-inch rectangle about 1/4-inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugalach.) Spread 1/4 of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom. Press the top slightly to flatten; wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
Meanwhile, evenly position the racks in the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
Slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans. Whisk the egg yolks together and brush this glaze over the top of the rugalach. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
Remove from oven and let cool slightly on the baking sheet. Carefully transfer rugalach to a rack to cool. Serve.
Store rugalach in a tightly sealed container for up to 3 days.

Kevin Johnson Grange Hall Beet and Potato Latkes
Recipe courtesy of Joel Patraker and Joan Schwartz, The Greenmarket Cookbook, Penguin Putnam Inc. 2000

I was delighted when Chef Kevin Johnson and owner Jay Savulich of Grange Hall restaurant offered me this recipe, because in my Jewish heritage, potato latkes are an important part of the Hanukkah celebration. This version updates the traditional pancakes with the addition of another root vegetable, sweet red beets.

1 large (8 ounce) baking potato (such as Caribe), peeled and coarsely grated
2 medium (4 ounces) red beets, peeled and coarsely grated
1 small yellow onion, coarsely grated
1 large egg, lightly beaten
1/4 cup flour
3/4 teaspoon salt
Freshly ground black pepper to taste
1/3 cup canola oil
1/4 cup sour cream or yogurt, for garnish
2 tablespoons minced fresh dill, for garnish (do not use dried dill)

Rinse the grated potatoes in a bowl of cold water. Remove the potato shred with your fingers to a clean kitchen towel. Roll up in the towel and squeeze dry. Place the beets and onions in a large colander and strongly squeeze out the excess moisture. In a bowl, stir together the potato, beets, onion, eggs, flour, salt, and pepper to taste. Heat 1/4 cup of the canola oil in a cast-iron skillet over medium-high heat. Add 4 heaping tablespoons of batter to the pan to form 4 pancakes; flatten slightly. Cook about 5 minute, turning once, until golden brown on both sides. Keep warm on a rack set over a baking sheet in a low oven. Repeat with the remaining potato mixture and 1 1/3 tablespoons of oil. Top each pancake with a teaspoon of sour cream or yogurt and sprinkle with fresh dill. Serve at once.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Bourbon Balls
Recipe courtesy of Emeril Lagasse

2 cups cubed pound cake
1 cup pecans, toasted
1 cup confectioners' sugar, plus extra for rolling
1 to 2 tablespoons bourbon Cocoa, for coating

In a food processor combine cake, pecans and sugar; pulse several times to mix well. Add bourbon, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll them in cocoa.

Rum Balls
Recipe courtesy of Emeril Lagasse

1 cup walnuts
2 cups crushed vanilla wafers
1 cup powdered sugar, plus extra for rolling
1 to 2 tablespoons golden rum

In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat.

Pralines
Recipe courtesy of Emeril Lagasse

1/2 cup sugar
3 tablespoons light corn syrup
1 cup heavy cream
1 cup whole shelled pecans, toasted

In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving.

Croissant Bread Pudding
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Fried Zucchini
Recipe courtesy Giada De Laurentiis

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Apricot Chicken

Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Individual No-Bake Strawberry Cheesecakes


12 strawberries
12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 cup sour cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts, available on baking aisle

Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

Cheese Blintzes with Broiled Pineapple


Crepes:
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 cup flour Unsalted butter

Cheese Filling:
1/2 cup chilled heavy cream
1/2 cup ricotta
8 ounces cream cheese, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated orange zest
Confectioners' sugar

Broiled Pineapple:
1/3 cup light brown sugar
1 cup toasted macadamia nuts, coarsely chopped
4 tablespoons butter, melted
1 whole pineapple, peeled and sliced

Crepes:
Whisk the eggs and milk together in a medium bowl. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes. Set the oven to 200 degrees F. and put a platter in the oven to heat. Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up. Cheese

Filling: Whip the cream until stiff and refrigerate. Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta). Add the sugar, vanilla, and zest and mix. Fold in the whipped cream. Refrigerate until ready to serve. Broiled Pineapple: Mix the sugar, nuts, and butter. Sprinkle on top of the pineapple slices and broil. Remove the crepes from the oven. One by one, spread each crepe with the cheese filling and roll up like a cigar. Sprinkle with confectioners' sugar and serve with broiled pineapple.

Scallion Sour Cream

4 scallions (white and green parts), sliced
1 cup sour cream
1/4 teaspoon kosher salt
Freshly ground black pepper

Put the scallions, sour cream, salt, and pepper in a blender and pulse until smooth. Set aside for 15 minutes before serving.

10 Minute Apple Sauce

Recipe courtesy Alton Brown

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout

Pancakes:
2 large russet potatoes, peeled
1/2 medium onion, finely chopped
1 large egg, lightly beaten
1/4 teaspoon baking powder
2 to 3 tablespoons all-purpose flour
1 tablespoon finely chopped cilantro
Salt and pepper
Vegetable oil, for frying

Mango Serrano Creme Fraiche,
recipe follows
1/2 pound skinned and boned smoked trout, flaked
Cilantro leaves

Finely grate the potatoes on a hand grater. Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl. Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine. Season with salt and pepper, to taste. Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking. Drop potato mixture into the skillet 1 heaping tablespoon at a time and smooth the tops with the back of a spoon to 1 1/2-inches in diameter. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp. Remove to a platter lined with paper towels. Repeat with remaining mixture, adding more oil if necessary. Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf.

Mango-serrrano creme fraiche:
1 cup creme fraiche
1/2 ripe mango, peeled, pitted and finely diced
2 serrano peppers, roasted, peeled and finely diced
3 tablespoons finely chopped red onion
Salt and freshly ground black pepper

Combine in a medium bowl. Refrigerate until ready to serve.