Pico de Gallo

Fresh, simple and delicious!

There are such wonderful authentic Mexican restaurants here in Southern California.  I seem to always have tortillas on hand as a staple alongside my bread. My daughter likes cheese quesadillas  and the rest of us like beef and chicken fajitas, burritos, etc etc.

Pico de Gallo is basically an uncooked salsa, also known as Salsa Fresca.  Traditionally it is made with fresh tomatoes, onions and chillies.   Make this a few hours ahead of time to allow the flavors to blend.

• Servings: 6-8
• Time: 20 min
• Difficulty: easy
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Ingredients:

• 3 ripe tomatoes chopped small (sometimes I cheat and use  1 can of diced tomatoes well-drained)
• 1/3 of a medium size red onion finely minced
• 1 green onion finely minced
• 1 jalapeno pepper finely minced
• 1 clove of garlic finely minced
• a bunch of fresh cilantro chopped medium.
• salt and pepper to taste
• 2 tbsp of olive oil
• juice from one lime.

Directions:

Mix all ingredients together, cover, refrigerate and let sit for a few hours before serving to allow flavors to develop.

Roasted Plum Tomatoes

These pack a ton of flavor and melt in your mouth! Easy peasy to make and super healthy, diet friendly!

Ingredients:

• 8 plum tomatoes
• Extra Virgin Olive Oil
• balsamic vinegar
• freshly cracked black pepper
• kosher salt
• 2 freshly minced garlic

Directions:

Turn your oven onto 400 degrees. Cut all plum tomatoes in half and scoop out the seeds. Place on a sheet pan.

Drizzle the tomatoes with EVOO, balsamic vinegar, salt and pepper liberally. Sprinkle minced garlic on top.

Place in the oven for 30 minutes till softened. I served this like a tomato chutney with some porterhouses I grilled at a friends house.

I helped a friend move and made dinner for her the other night.  I made apple crisp for dessert! That will be posted for tomorrow’s recipe.

 

Roasted Plum Tomatoes

• Servings: 4-6
• Time: 45 min
• Difficulty: easy
• Print

Ingredients:

• 8 plum tomatoes
• Extra Virgin Olive Oil
• balsamic vinegar
• freshly cracked black pepper
• kosher salt
• 2 freshly minced garlic

Directions:

Turn your oven onto 400 degrees. Cut all plum tomatoes in half and scoop out the seeds. Place on a sheet pan.

Drizzle the tomatoes with EVOO, balsamic vinegar, salt and pepper liberally. Sprinkle minced garlic on top.

Place in the oven for 30 minutes till softened. I like to serve this like a tomato chutney with some porterhouses! Enjoy!