Pico de gallo spread

Pico de gallo spread

By
From
Green Kitchen Travels
Makes
400 g

In our kitchen, the classic Mexican salsa pico de gallo is turned into a creamy spread. We oven-roast tomatoes and peppers to increase their sweeter tones. It balances the sting from the chilli, coriander and onion perfectly. Use it in our lentil and strawberry tacos or with the Mexican breakfast salad.

Ingredients

Quantity Ingredient
4 tomatoes, halved
2 red peppers, halved and seeded
1/2 onion, diced
1/2 green jalapeno chilli, seeded and finely chopped
1 small handful coriander, chopped
1/2 lime, juiced

Method

  1. Preheat the oven to 200°C. Place the tomatoes and peppers on a baking tray, cut side down. Roast for about 30 minutes or until slightly charred. Remove from the oven and leave to cool slightly. When cool enough to handle, peel off the skins and place the tomatoes and peppers in a food processor or blender. Pulse a few times, aiming for a chunky-smooth consistency.
  2. Pour into a bowl, add the remaining ingredients and stir to combine. Taste and adjust the flavours if needed. The spread will keep in an airtight glass jar in the fridge for a couple of weeks.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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