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Pico de gallo, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, Step-by-step recipes, Mexican cuisine, Vegetable salads

Ingredients portion 4

Tomatoes 600 g

Green chilli pepper 65 g

Red chilli pepper 65 g

Red onion 100g

Garlic 5 cloves

Cilantro 70 g

Lime 2 pieces

Vegetable oil 40 ml

Cane sugar 1 teaspoon

Salt to taste

Cooking instructions 20 minutes

Pico de gallo, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, Step-by-step recipes, Mexican cuisine, Vegetable salads

1 Cut the tomatoes crosswise on both sides. Immerse them in boiling water for 20-30 seconds, then put them in ice-cold water and leave to cool completely. Peel off the skin, slice the tomatoes and remove the seeds. Cut the tomato fillets into medium cubes.

Pico de gallo, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, Step-by-step recipes, Mexican cuisine, Vegetable salads

2 Cut the peppers in half, remove the seeds and dice them finely. Dice the onion to the same size. Finely chop the garlic and coarsely chop the coriander.

Pico de gallo, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, Step-by-step recipes, Mexican cuisine, Vegetable salads

READ
Lasagne dough

3 Mix all the ingredients in a bowl, pour in the oil, squeeze the lime juice, salt, sugar and stir.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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