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Old February 25, 2006   #11
coronabarb
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Charred Pico de Gallo

3 ripe plum tomatoes, seeded and diced
1/2 small yellow onion, thickly sliced
Olive oil or vegetable oil
2 tablespoons minced fresh cilantro leaves
1 teaspoon minced garlic
2 teaspoons fresh lime juice
1/2 serrano pepper, seeded and diced
1/4 teaspoon salt
(Note: I don't see any peppers in this recipe! I'd put some jals in :-))

Preheat a grill to high. Drizzle tomatoes and onion with oil. Place on the grill and cook until skin of tomato blackens and onions begin to brown and soften. Remove from grill and roughly chop. Add remaining ingredients. Let sit for at least 15 minutes before serving.
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