If you do nothing else for Cinco de Mayo tomorrow, at least make some zesty Pico de Gallo - a fresh salsa which can accompany many different dishes. Of course, it's good on its own with chips. I also love it on top of almost any rice dish, which it's spicy tomato taste will complement - paella, for example. In fact, this stuff is fairly addictive and you may find yourself inventing reasons to make certain dishes just to go with the Pico de Gallo.
Huevos con Rancheros anyone?
Pico de Gallo
4 fresh tomatoes
1/2 red pepper
1/2 green pepper
1 jalapeno
1/2 tsp Kosher salt
1/2 tsp Kosher salt
1/4 tsp. cumin
1/8 tsp. oregano
1/4 tsp. sugar
2 tbls. red wine vinegar
2 tbls. fresh lime juice
1 clove garlic, left whole or put through a garlic press
2 tbls. fresh coriander, finely chopped
Core the tomatoes and cut into quarters. Remove the seeds with a melon baller.
Cut the tomatoes into thin strips and then into a small dice. (Your salsa will only look as good as your dice.) Put the tomatoes into a strainer and let them drain while you ready the remaining ingredients. Cut the red and green peppers into thin strips and then into a nice dice. Do the same with the jalapeno, wearing gloves if you wear contact lenses.
Put tomatoes in bowl and mix with peppers and jalapeno. Stir in remaining ingredients. Mix and taste for seasonings.
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