Summer is finally making an appearance! Which means outdoor activities on warm and sunny days. When this weather starts up, we get in the mood to grill with our friends. How about you? With that in mind, we looked for a recipe we could use as an appetizer to snack on, and this was the perfect one. The mix of fresh veggies, the heat of the jalapeños and the softness of the avocados and black beans with crisp tortilla chips are a treat for your taste buds. It is also ideal to serve with eggs at breakfast, or as part of the fixings for a delicious hot dog.
Pick red tomatoes that are ripe, but still firm, so they are easy to dice. Avocados should also be firm so they are easy to cube. We have a tip for you regarding the onion: We love it, but we don’t want dragon breath hours after enjoying this salsa, so what we did is before starting to chop the veggies, we set a small pot with boiling water. When the onion is chopped, put it in the boiling water for no more than 3 minutes. Then drain it and pass it under running water to cool it down. This technique will minimize the potency of the onion. In the same way, you can take the heat out of jalapeños. First, protect your fingers by coating them with vegetable oil, or your skin may burn. Take away the seeds and veins, cut them lengthwise and let them boil for 3-4 minutes. That’s it. You can enjoy the flavor without suffering with the heat.
To prepare our Pico de Gallo Salsa we used some equipment we found at Cemaco‘s kitchen department. We love these wooden bowls with matching utensils, they are ideal to serve recipes like this one and give a colorful summer vibe to our table. Have you checked out their summer catalog? We have our eye on a glass pitcher for an upcoming post!
Helga & Kitty
Pico de Gallo Salsa
Adapted from Six Sisters Stuff
Yields: 8 Servings
½ small red onion
2 jalapeño peppers
½ garlic clove
2 cups of diced roma tomatoes
1 bunch cilantro
2 to 3 green onions
1 red bell pepper
2 cups of yellow corn (or 1 can, drained)
2 cups of black beans (or 1 can, drained)
2 tablespoons salt
pepper to taste
½ teaspoon of cumin
3-4 tablespoons lime juice
- Prepare a small pot with water and bring it to a boil.
- Finely chop the red onion, and put it in the boiling water for 3 minutes. Drain it and pass it under running water to cool it down. This will take down the onion’s strong flavor. Add the onion into a big bowl.
- Fill your small pot with water and bring it to a boil again. Coat your fingers with oil before handling the jalapeños, this will protect your skin. Cut the jalapeños, and take away the seeds and veins (or you may keep the seeds but they are extra spicy). Add them to the water and let them boil for 3-4 minutes. Drain them and pass it under running water as well to cool down. Add the jalapeños to the bowl.
- Now, with the help of a microplane grater, grate the garlic so it blends well with the salad without being overpowering.
- Chop the tomato, cilantro, green onions and bell pepper, adding them all to the big bowl. Mix to combine. Add the black beans and corn to the bowl. Season with salt, pepper and cumin, as well as the lemon juice and mix to combine.
- Cut and dice the avocado, and mix it at the end, to avoid them breaking apart.
- Serve cold with tortilla chips as an appetizer!
The following products are sponsored by:
3-piece Strainer Set, green handle
4-piece cutting boards with standing base
Glass Bowl, Py-o-rey
3-piece basic kitchen knife set, Tramontina
2-piece salad serving spoons (green), Toscana
Salad Bowl (green), Toscana
Placemats (available in different colors), Viva
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