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Pico De Gallo Recipe Photo source: Grandmother's Kitchen
This pico de gallo recipe combines the flavors of roasted vegetables, garlic and spices. Ingredients5 cloves garlic, peeled, whole 1 fresh jalapeno pepper, stemmed, halved and seeded * Note be careful not to touch your eyes while working with hot peppers 3 Tablespoons vegetable oil 1 cup fresh cilantro, chopped 1/3 cup sweet onion, diced 1/3 cup lime juice 1/2 teaspoon granulated sugar 1 teaspoon salt DirectionsPreheat your oven to 500 degrees F. In a large bowl mix together tomatoes, garlic, and chilies, tossing with oil gently to coat. Transfer mixture to a baking sheet and spread into one layer. Broil for 7-8 minutes, on the middle top rack (about 6 inches from top) Remove and turn vegetables over with tongs or flipper. Broil for another 7-8 minutes. Remove from oven and let cool for 10 minutes. Transfer veggies to a food processor and chop only once or twice so they remain coarse and chunky. Transfer to a bowl and mix in cilantro, onion, lime juice and sugar. Season with salt. This can be kept covered in the fridge for 3-4 days.
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