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Welcome to flexitarian cooking. A fusion of global flavors with lots of plants, some seafood and a bit of meat now and again.



Tuesday, April 23, 2013

Orange Pico de Gallo Salsa

2 tomatoes, finely diced and drained
1/2 red onion, finely diced
1 jalapeño or Seranno chili pepper, finely diced
2 cloves garlic, pushed through a press
Palmful fresh cilantro, minced
1 fresh navel orange, peeled and finely diced
Dash salt and pepper, to taste
1 Tbsp seasoned rice vinegar
Juice of 1/2 lime
1/4 cup olive oil

Toss all ingredients into a bowl and allow to Maserati together for at least half a hour.  Stir well before serving.

Makes about 3-4 cups.

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