Monday, July 23

Recipe File: Pico de Gallo

The other day I was out and about, without my fruitcase.

What, you ask, is a fruitcase?

A few weeks ago I up and bought myself a large insulated lunchbag that holds a couple of ice packs, and normally, if I'm expecting to be out running errands during the day, I pack it with plenty of fruit and veggies to keep me in the bloom of health.

This particular day, however, I hadn't had the foresight. And by early afternoon, I was crawling the steering wheel.

I pulled into Safeway, determined to get me some raw grub. Fruit, however, wasn't seeming very appealing. You eat a banana or two, and a cup of blueberries, and your mouth feels as though you've downed six sticks of Twix.

I went straight to the veggie aisle, and found Nirvana: bags of chopped broccoli and baby carrots. And best of all: Fresh pico de gallo.

Off to the deli for a bowl and a fork, and I was all set. Dumped the veggies in the bowl, tossed in the pico de gallo, and I had a spicy salad that cleared all the candy taste from my gob and left me fat and happy. Well, thin and happy, but let's not nit pick.

Now I keep fresh pico de gallo on hand all the time because it's just yummy. Here's the ingredient list:

  • 2T lime juice
  • 1 small bunch of cilantro
  • 1 clove garlic
  • 1/4 tsp ground cumin
  • 1/2t sea salt
  • 1/4t ground black pepper
  • 1 jalapeno pepper (seeding it first makes it less spicy)

  • 3 medium tomatoes
  • 1/2 small red onion

Pulse first seven ingredients in food processor until well blended. Add tomatoes and onions, and pulse briefly until chopped, but still chunky. Keep refrigerated.

Use as salad dressing, or vegetable dip. Or a wall hanging. Or a foot scrub. Oh, do whatever you want with it. Mail some to the president of Peru, if you like. You're a grown up.

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OK, it's not salsa, but Scott and Fran doing the Paso Doble is about as spicy as it gets: The final scene from Strictly Ballroom.

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