CHEF JEFF — ONE BYTE AT A TIME: Pico de GalloThis summertime favorite of many was adapted from a recipe in “Fine Cooking Fresh” (Taunton Press, 2009).
By: Herald Staff Report,
This summertime favorite of many was adapted from a recipe in “Fine Cooking Fresh” (Taunton Press, 2009).
Pico de Gallo
¼ cup coarsely chopped white onion
¼ cup coarsely chopped fresh cilantro
3 fresh serrano or 2 jalapeno chilies, cored, seeded and coarsely chopped
1½ ripe medium tomatoes, finely chopped
Freshly ground black pepper
Put onion, cilantro and chilies in a food processor; pulse until very finely chopped.
Transfer mixture to a bowl and stir in tomatoes. Season with salt and pepper to taste and serve.
Yield: About 1½ cups
Approximate nutritional analysis per tablespoon: 3 calories, no fat, no protein, 0.5 grams carbohydrates, no sugar, no fiber, 10 milligrams sodium, 2 milligrams calcium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.