Pico de Gallo
Ingredients
1 tablespoon olive oil
1 garlic clove, minced
1 cup onion, 1/4 inch dice
1 serrano pepper, minced
1 1/2 cilantro, minced
1 cup tomato, peeled,seeded, 1/4 inch dice
1 tablespoon lime juice
salt and black pepper to taste
Directions
Critique
Chef: pieces were a little small, missing chili pepper flavor, the tomatoes were peeled and this lost some of the color, but would have been fine without peeling. Good balance of citrus though.
Personal/Team: flavor was good, but the recipe wasn't followed (no serrano, substitute white onion for red), it is pretty basic and probably could be done without a recipe.
Lessons Learned: Pico de gallo means "chicken's beak" and the idea is that all the pieces are the size of a chicken's beak.
The only time you need to peel tomatoes is if you're cooking them, so the peels don't fall out into the food.
1 tablespoon olive oil
1 garlic clove, minced
1 cup onion, 1/4 inch dice
1 serrano pepper, minced
1 1/2 cilantro, minced
1 cup tomato, peeled,seeded, 1/4 inch dice
1 tablespoon lime juice
salt and black pepper to taste
Directions
- Heat the oil over medium heat. Add the garlic, onion, chile, and cilantro. Toss and remove from heat. Let cool.
- Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.
Critique
Chef: pieces were a little small, missing chili pepper flavor, the tomatoes were peeled and this lost some of the color, but would have been fine without peeling. Good balance of citrus though.
Personal/Team: flavor was good, but the recipe wasn't followed (no serrano, substitute white onion for red), it is pretty basic and probably could be done without a recipe.
Lessons Learned: Pico de gallo means "chicken's beak" and the idea is that all the pieces are the size of a chicken's beak.
The only time you need to peel tomatoes is if you're cooking them, so the peels don't fall out into the food.
