Pico De Gallo Gallo Recipe
In Mexican cuisine, pico de gallo, also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, cilantro, fresh serranos, salt, and key lime juice. There are many variations of this salad/salsa like the one I have created with roasted sweet corn. This fresh salad can be eaten with chips, or used as a topping on fish, chicken, beef, or vegetarian/vegan dishes.
Prep time 30 minutes
6 ears of sweet summer corn, roasted
1 red pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
1 small red onion, chopped
3 cloves garlic
2 jalapeños, de-seeded and chopped
1 bunch cilantro, chopped
For the Vinaigrette
¼ cup apple cider vinegar
zest plus the juice of 3 limes
zest plus the juice of 3 lemons
3 tablespoons organic honey
1 cup good quality extra virgin olive oil
2 tablespoon fresh cracked black pepper
½ teaspoon Kosher or sea salt
Coat the corn with a small amount of salt and pepper, and place the over direct flames until slightly charred. If you don’t have a gas stove, place the corn in a 450-degree oven until lightly roasted, approximately 10-12 minutes.
Using a chef’s knife, carefully remove the corn from the cob.
Place the corn, peppers, garlic, jalapeños, and cilantro in a large bowl- set aside.
Put the apple cider vinegar, citrus zest and juice, and honey in a blender and mix on high for 30 seconds. Slowly add the olive oil until an emulsion forms. Add the salt and pepper- taste, and adjust seasoning if necessary.
Place the vinaigrette over the salsa and mix. Let the Pico de Gallo rest for 30 minutes before serving.