To go along with our tomato workshop tomorrow, Ruby Garden Leadership Committee member and chef Dale has contributed his recipe for summer pico de gallo. Try it and let us know what you think:
Picco De Gallo Tomatoes( 1/4 " dice) 16 ozw Onions ( 1/4 " dice) 12 ozw Jalapenos( seeded and finely diced) 4 ozw Cilantro( large stems removed, chopped) 2 ozw Green Bell Pepper (1/4 " dice) 8 ozw Ground Cumin 1 tsp Ground Black Pepper 1/2 tsp Fresh Lime Juice 1/4 cup Olive Oil 1/4 cup Salt (optional) to taste Mix all above in bowl. Place in non-metal container and let sit for at least 1 hour for flavours to blend, stirring occasionally. Serve with Corn tortilla chips. Or, use as condiment or marinade for fish or flank steak. Thanks, Dale!
0 Comments
Leave a Reply. |
The Ruby GardenArchivesCategories
|