Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

GRILLED PICO DE GALLO




Source of Recipe


Unknown, SUBMITTED BY: ldyolake


Recipe Introduction


Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish.



List of Ingredients




2 tomatoes, peeled, sliced 3/4" thick
1 Tablespoon lime juice
1 red onion, sliced 1/2" thick
1 Tablespoon fresh cilantro, chopped
1 yellow bell pepper, cut in half, seeded
1 pinch salt
1/2 jalapeno, seeded, ribs removed
1/8 teaspoon cracked peppercorns


Recipe



Grill the tomatoes, onion and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers.
Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl. Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more spice mix. Best if eaten right away. Make as close to serving time as possible. Serves 4.