Sunday, February 3, 2013

Pico de gallo.

This recipe came from Gwnyth Paltrow, originally. She pairs it with grilled tilapia. Pre-vegetarian,we tried it and it was yummy. Now, though, we make this stuff and eat it with almost anything, because it's just that yummy and fresh. Tonight we had it with black beans and avocado in a vegan wrap. I also recommend trying it piled high on Melba Toast.  

  • 1 pint grape tomatoes, quartered (in this photo, we used roma, and it didn't turn out as well)
  • 1/2 small red onion, peeled and very finely diced
  • 2 tablespoons finely chopped fresh cilantro (we used more, like twice as much)
  • Sea salt
  • 1 lime

Combine the tomatoes, onion and cilantro in a bowl. Season to taste with salt and lime juice.

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