Pico De Gallo Recipe

This pico de gallo recipe combines the flavors of roasted vegetables, garlic and spices.


3 tomatoes, cored and cut into wedges
5 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


Preheat 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.