Steak Quesadillas, Sour Cream and Pico de Gallo

Ingredients

• 1 cup Heavy Cream (Use pasteurized cream with at least 36% milkfat. Avoid ultra-pasteurized cream for best results.)
• 2 tsp Lemon Juice (Freshly squeezed is best. Distilled white vinegar can be substituted.)

Instructions

1. 1

   Combine Ingredients

   • In a spotlessly clean glass jar, pour in the heavy cream.
   • Add the lemon juice and stir gently with a clean spoon for about 15-20 seconds until just combined. Do not overmix.
2. 2

   Culture at Room Temperature

   • Cover the jar's opening with a piece of cheesecloth or a coffee filter and secure it with a rubber band. This allows airflow while preventing dust.
   • Place the jar in a warm, draft-free spot (around 70-75°F / 21-24°C) and let it sit undisturbed for 24 hours.
   • After 24 hours, the cream should have visibly thickened to a consistency similar to yogurt and smell pleasantly tangy.
3. 3

   Chill to Thicken

   • Remove the breathable cover and replace it with a tight-fitting lid.
   • Transfer the jar to the refrigerator and chill for at least 6 hours, or preferably overnight.
   • The sour cream will thicken considerably more as it chills.
4. 4

   Serve and Store

   • Once chilled and thick, give the sour cream a final stir to ensure a smooth consistency before serving.
   • Store in the airtight jar in the refrigerator for up to one week.

Ingredients

• 5 pcs Roma Tomatoes (medium, firm and ripe)
• 1 pcs White Onion (medium, finely diced)
• 1 pcs Jalapeño (finely minced)
• 0.5 cup Cilantro (fresh, loosely packed and chopped)
• 2 tbsp Lime Juice (freshly squeezed, from 1 large lime)
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Wash all produce thoroughly. Core the Roma tomatoes and scoop out the seeds and excess pulp to prevent a watery salsa. Dice the tomato flesh into a small, uniform 1/4-inch dice.
   • Peel the white onion and dice it to a similar 1/4-inch size.
   • For medium heat, slice the jalapeño in half lengthwise, remove the seeds and white membrane, then mince finely. For more heat, leave some seeds in.
   • Roughly chop the fresh cilantro, including the tender stems which contain a lot of flavor.
2. 2

   Combine and Season (2 minutes)

   • In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
   • Pour the fresh lime juice over the mixture.
   • Sprinkle with the salt and gently stir with a spoon until all the ingredients are evenly distributed.
3. 3

   Rest and Serve (15+ minutes)

   • Cover the bowl and let the pico de gallo rest for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This crucial step allows the flavors to meld and deepen.
   • Before serving, give it one last gentle stir. Taste and adjust the salt or lime juice if necessary.
   • Serve fresh with tortilla chips, or as a topping for tacos, burritos, grilled chicken, or fish.