Sunday, June 13, 2010

Pico de Gallo

Pico de Gallo
from Our Best Bites

About 3 Roma tomatoes
1 smallish jalapeno pepper
1/2 small red onion
1/2-1 lime juice, squeezed
1/4 cup chopped cilantro
salt to taste

1. Cut ends off tomatoes and then slice in half lengthwise. Under running water, gently run your finger under the membrane that contains the seeds. It's okay if some seeds get in there, but if you have all of them, it's going to get a little sloppy. Cut into small chunks.
2. Finely dice the onion. Toss with the tomato mixture.
3. Finely chop the jalapeno, removing the seeds if desired (the seeds contain the majority of the heat, although the flesh is still pretty hot). Toss with the tomatoes and onions.
4. Add the fresh-squeezed juice of 1/2 of the lime. Taste. If you want to walk on the limey side, add a little more.
5. Add your giant pinch of cilantro. Combine well. Add a generous sprinkling of Kosher salt, taste, and add more if desired. This is best if it stands for a few hours before you serve it, but it also may (okay, will) get a little wet in the bottom of the bowl, so you might want to strain it before serving it.

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