I took a foray into blogging about music last year but found I didn't really have anything to say, or, at least, anything overly positive to say at the time, so I sort of stopped just after Christmas when all the reality tv "talent" shows kicked in and sent me into paroxysms of disgust.
So I've decided to change the blog name and to write about anything I feel like, rather than music exclusively. Here, therefore, is my recipe for Pico di Gallo sauce. It isn't authentic but is sort of vaguely based on the pico di gallo you used to get at the Blue Parrot Cantina in Edinburgh. The main difference is that they use sweetcorn (which I hate with vehemence) and apple (which I tolerate rather than enjoy).
The chilis I used were the first to be harvested from plants I have been growing. They are called "Apache" chilis and a rather hot. Use a chili of whichever level of strength on the Scoville scale you can stomach!
Pico di Gallo Sauce
1 red onion
1 fresh chili - green chili is better as it looks pretty juxtaposed against the onion and tomato
some tomatoes
1 lime
Chop the onion up nice and small. Chop the chilli up nice and small. Leave the seeds in if you want it to be scary. De-seed and de-pulp the tomatoes and chop them up nice and small. Put it all in a bowl. Squeeze the limes over the mixture and add to tortillas, fajitas, chilli con carne, etc, etc
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