Tuesday, October 4, 2011

Pico de Gallo

This isn't a full recipe, so to speak, but a tasty alternative for chips & dip, or lovely accompaniment to fajitas... a recipe which I will be posting later this week.

You will need:
1 pint grape or cherry tomatoes
1/2 small, Red Onion, small dice
1/2 Jalapeño, small dice [you can vary this based on your spice tolerance]
the juice of one small Lime
1/4 Cup [loosely packed] chopped, fresh Cilantro
Kosher Salt, as needed

1. First things first- cut each tomato into quarters, if the tomatoes are large, cut into sixths. Put the cut tomatoes into a sieve or strainer, sprinkle with a pinch of salt and allow some of the juices to drain for at least 15 minutes.
2. Once the tomatoes have drained transfer them to a medium bowl and combine with the onion, jalapeño, lime juice & cilantro. Gently fold the ingredients together until evenly incorporated.
3. Adjust seasoning to taste & serve!

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