Thursday, June 14, 2012
Apple, Pepper and Cilantro Pico De Gallo
What do you look forward to most about Summer? For me it is the beach. Even though we live 5 minutes from the ocean, and I go to the beach frequently, I don't tend to go in to the ocean until Summer when it is warmer. So I am looking forward to surfing and boogie boarding and spending long days Summer days at the beach. That is why I tend to make more cold dishes. Jars are my friend. It is everything picnic here at the Silbaugh house!
So today I bring you another cold dish. Don't be scared to blend these flavors. They were lovely! I am going to make this again the next time I make fish tacos, because the flavors are outstanding, and we all kept saying how great this would be on a fish taco! If you don't like spice, you can cut down on the jalapeno. It was the perfect amount of spice for us, but we are spicy freaks!
Gluten Free Apple, Bell Pepper and Cilantro Pico De Gallo
adapted from Bon Appetit October 2007 issue
2 Granny Smith apples, cored, cut into 1/2-inch cubes
1 cup finely diced seeded red bell pepper
1/2 cup finely sweet onion
1 Jalapeno finely chopped
1/4 cup fresh lemon juice
1 Tablespoon extra-virgin olive oil
1/2 cup coarsely chopped fresh cilantro
Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
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