BT's Pico de Gallo Tel Aviv Style
Ingredients:
6 large tomatillos - ripe but not soft
3 limes
2 small cucumbers (optional)
2 fresh serrano chilis
1 small red onion
1 small bunch cilantro
4 sprigs fresh mint (1/4 teaspoon dried)
4 sprigs fresh oregano (1/4 teaspoon dried)
1/4 teaspoon coriander seeds
1 tablespoon sunflower oil
1-2 teaspoons sugar
3 drops tequila
salt to taste
Directions:
Toast coriander seeds 30 seconds on high heat
Remove seeds and place is a spice grinder and process until seeds are crumbs but not paste
Reserve the coriander
Add cilantro, mint, and oregano to processor
Pulse until herbs are finely chopped but not paste
Add chilis and pulse - 2 or 3 times
Remove mixture and place in a non-reactive bowl
Squeeze limes and add 3/4 of lime juice to herbs and chili mix
Add salt and sugar
On a cutting board, dice tomatillos and onion into small pieces (and cucumber if using)
Add vegetables to bowl with herbs and chili
Add oil
Add tequila
Mix lightly
Taste for sourness
If too sour add more sugar
If too mild add more lime juice
Note: There is no garlic in the recipe because I found that it overpowered the brightness of the tomatillo
Enjoy! !בתיאבון
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