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Grilled Pico De Gallo
Grilled Pico De Gallo
Serves 4 Preparation Total: 20 Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish. 2 tomatoes, peeled, sliced 3/4" thick 1 red onion, sliced 1/2" thick 1 yellow bell pepper, cut in half, seeded 1/2 jalapeno, seeded, ribs removed 1 tablespoon lime juice 1 tablespoon fresh cilantro, chopped 1 pinch salt 1/8 teaspoon cracked peppercorns Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft and the pepper's skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl. Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more spice mix. Best if eaten right away. Make as close to serving time as possible. Source: alt.recipes |
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Grilled Pico De Gallo
Linda,
I like to grill one or more of the veggies before making salsa. Every time I make it, it turns out with a different flavor, depending on which ones I grill. David On Sun, 9 Nov 2003 09:56:43 -0800, "Linda" > wrote: >Grilled Pico De Gallo > >Serves 4 > >Preparation Total: 20 > >Traditional Mexican salsa with a twist. Grill your veggies before >making them into a salsa to go with grilled meat or fish. > >2 tomatoes, peeled, sliced 3/4" thick >1 red onion, sliced 1/2" thick >1 yellow bell pepper, cut in half, seeded >1/2 jalapeno, seeded, ribs removed >1 tablespoon lime juice >1 tablespoon fresh cilantro, chopped >1 pinch salt >1/8 teaspoon cracked peppercorns > >Grill the tomatoes, onion, and peppers until the tomatoes are marked >and warm through, the onion is slightly browned and soft and the >pepper's skin has blistered and browned. Remove them from the heat and >cool until they can be easily handled. Gently remove the skin from >peppers. Chop all veggies into small pieces (about 1/3" dice) and put >them in a small bowl. > >Add the cilantro, lime juice and seasoning. If you want more spice to >the salsa add a little more spice mix. > >Best if eaten right away. Make as close to serving time as possible. > >Source: alt.recipes > > |
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