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  • Grilled Pico De Gallo

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    Grilled Pico De Gallo
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or possibly fish. This recipe uses vegetables, citrus, herbs and salt and peppercorns.
    • 2 x tomatoes, peeled, sliced 3/4" thick
    • 1 x red onion, sliced 1/2" thick
    • 1 x yellow bell pepper, cut in half, seeded
    • 1/2 x jalapeno, seeded, ribs removed WEAR GLOVES
    • 1 Tbsp. lime juice
    • 1 Tbsp. fresh cilantro, minced
    • 1 pch salt
    • 1/8 tsp cracked peppercorns

    Directions

    1. Grill the tomatoes, onion, and peppers till the tomatoes are marked and hot through, the onion is slightly browned and soft, and the pepper's skin has blistered and browned. Remove them from the heat and cold till they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pcs (about 1/3" dice) and put them in a small bowl.
    2. Add in the cilantro, lime juice and seasoning. If you want more spice to the salsa add in a little more green peppercorns, more jalapeno or possibly a dash of cayenne.
    3. Best if eaten right away. Make as close to serving time as possible.
    4. (Chef David Nelson)

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