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.