Pico de Gallo
Source of Recipe
BBR
Recipe Introduction
Posted by: M_Wolverine ************Roma tomatoes make the BEST Pico de Gallo one of our favorite snacks with tortilla chips.
Everything in this recipe is cut very small and it can be quite tedious to make, but it's oh so worth it. I've tried using canned, chopped tomatoes, but they were too soft and using my food processor to chop Romas, but that just didn't give the right texture. The only way for this to turn out right is to use a VERY sharp knife and dice everything very small.
List of Ingredients
10-14 Roma tomatoes
1 large sweet onion (I prefer Vidalias)
1-2 jalape�o peppers, seeded and deveined
1 bunch cilantro
1 large or 2 small limes, juiced and zested
1/4 cup olive oil
1 Tbs garlic salt
1 tsp coarse ground black pepper
Recipe
Finely dice the tomatoes and the onion and place in a large bowl.
Using rubber or plastic gloves, cut the stem end off and seed and devein the jalape�o(s). Finely mince it and add it to the bowl. Cut and discard the stem ends off the bunch of cilantro and finely mince it too adding it to the bowl.
Zest and juice the lime(s) and add both to the rest of the ingredients.
Add the olive oil, garlic salt and pepper and stir until mixed.
Let sit in the fridge a couple hours to let the flavors to blend before serving with tortilla chips.
This not only makes a great dip, but I also like to put it on grilled or baked chicken breasts, covered with a slice of Monterray Jack cheese and placed in the oven to melt the cheese. It's really good as a condiment on grilled hamburgers, in tacos or as a topping on shrimp, fish or many Mexican foods
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