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Sunday, July 9, 2017

fresh pico de gallo

Things you'll need:

Medium mixing bowl
Container(s) with lids for storage
Strainer or paper towels for rinsed veggies

Ingredients:

2-3 large tomatoes
2 cloves garlic
1 medium onion
2-3 jalapeños
1 bell pepper
1 bunch of cilantro
3-4 tbsp fresh lime juice
1/2 tbsp ground cumin
1/2 tbsp oil (olive or avocado)
1/2 tbsp salt
1/2 tbsp pepper

Prep and assembly:

  • Wash the tomatoes, peppers and jalapeños and set aside to dry
  • Rinse the cilantro and place in strainer to dry a bit
  • Finely dice the onion, toss in the mixing bowl
  • Mince the garlic cloves, toss in
  • Dice the tomatoes (if the core is very stiff, remove it), toss in
  • Dice the bell pepper (seeds and core removed), and toss in
  • Dice the jalapeños (seeds and core removed), and toss in
  • Cilantro: I prefer to remove (de-stem) the leaves by hand and then roughly chop, others simply rough chop the cilantro stems and all: I leave this for you to decide, toss in with everything else once chopped
  • Add the cumin, salt, pepper and oil to the bowl
  • Using your hands or a spoon, mix well then place into container(s) and store refrigerated for at least 30 minutes before serving
Options: any quick web search will find countless options for pico: any number of fresh herbs, dried chili powders are some of my personal favorites.

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