pico de gallo is definitely my favorite salsa. maybe even my favorite food? hard to say. so many foods i love so much. but i digress.
i thought this salsa required perfectly-ripened summer tomatoes ~ and of course, that would be ideal. but i figured out a way to get the fresh color and fresh taste, without denying yourself until the summer season!
here’s a pic to tempt your taste buds.
in march, no less!!!
so here’s the trick ~ roasted red pepper mixed in with the grocery store tomatoes. they mask the dullness of an early spring tomato.
here’s the recipe!
pico de gallo
first ~ roast a whole red pepper, rubbed with olive oil, in a 400 degree oven, for 20 minutes. let cool.
then ~ chop and drop the following:
- the red pepper, seeded (you can peel it too, but i didn’t)
- 4 or 5 of the reddest tomatoes you can find
- 2 jalapenos, seeded
- red onion (to taste)
- cilantro (to taste)
- juice of a lime or two
- salt and pepper
that’s it! throw a lid on it and put it in the fridge for a week of delicious, ready-to-go salsa!
one more mouth-watering pic…