Monday, June 2, 2014

Pico de Gallo

Pico de Gallo
This is a recipe from Great News Cooking School which I attend often.  This is such a healthy alternative to sour cream based dips.

5 large ripe Roma tomatoes
6 cilantro sprigs, stemmed
1 small white onion
2 serrano chiles, (optional)
2 teaspoons kosher salt, or to taste
1 lime juiced
 On a large cutting board, core the tomatoes and slice thinly.  Push to one side.  Roughly chop the cilantro and push it into the tomatoes.  Cut the onion into the smallest dice you can manage and push aside.  Chop the seranno chiles.
Use the side of your knife to push the onion and chiles into the middle of the board.  Chop by holding the tip of your knife down with one hand and pivoting the blade back and forth, occasionally sweeping the back pile into the center with the edge of your knife.  Chop until the onions are a little more than finely iced.
Scoop up the tomatoes and cilantro, put them on top of the onions, keep chopping bak and forth-sweeping up a pile- until all of the ingredients are finely chopped and blended together.  When the salsa is a rosy, juicy heap, scoop everything into a serving bowl.  Season with salt and lime juice.  Let the flavors blend for at least 30 minutes before serving.

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