Pico de Gallo- Not yet world famous |
| Name: |
Angela Lawson |
| Base: |
Fort Jackson, SC |
| Recipe: |
•1 can plain diced tomatoes
•1 can Rotel diced tomatoes with green chilis
•1/2 medium onion
•1/2 bunch fresh cilantro, chopped
•1 t garlic powder
•1 T salt
•1 t black pepper
Rinse the plain tomatoes in a colander to get rid of the tomato-juice flavor. Add the Rotel tomatoes. Drain them, cutting larger pieces as necessary. (Kitchen shears work well, right in the colander.) Discard the liquid.
Finely chop the shallot or onion and toss everything together. Add salt and pepper to taste. Allow at least 30 minutes so that the flavors can blend. (Refrigerate it if you're not using it within an hour.)
Variations:
•Use shallot and the white parts of green onions instead of the yellow onion. Since shallot is a bit garlicky, omit half the garlic powder.
•Use a red onion.
•Remove the green chilis from the Rotel tomatoes if you like it milder.
•Try using diced tomatoes with roasted garlic or caramelized onion.
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