PICO DE GALLO

PICO DE GALLO
                             ---.Makes 2 􀁗 cups:---
Salsa cruda is usually made in a blender or molcajete, while
pico de gallo is chopped by hand. To take this recipe to the
next level, use heirloom tomatoes, very sweet onions (such as
Texas 1 0 1 5, Walla Walla, or Vidalia), and the very best sea
salt. Soaking the onions in the lime juice "cooks" them the
same way it cooks the fish in ceviche.
3 tablespoons freshly squeezed l ime j u ice
'/2 cup chopped sweet onion
2 cups chopped, very ripe tomatoes
2 tablespoons m i nced jalapeno chiles, se rrano
chi les, chile peq uins, or poblano rajas
'/2 teaspoon salt (preferab ly good-qual ity sea salt),
plus more as needed
'/2 teaspoon freshly grou n d b lack pepper, plus more
as needed
2 tablespoons chopped fresh cilantro
Dash of ol ive oil
Combine the lime juice and onions in a bowl and allow to marinate
for 20 minutes or up to an hour.
Combine the tomatoes, onion mixture, chiles, salt, pepper, cilantro,
and olive oil in a mixing bowl and mix well. Adjust the seasonings
to taste. Refrigerate for at least 30 minutes. Serve cold.

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