Real African Dishes: [MC-AllEthnic-Recipes] Charred Tomato Pico de Gallo

Sunday, June 6, 2010

[MC-AllEthnic-Recipes] Charred Tomato Pico de Gallo - 1g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Charred Tomato Pico de Gallo

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ripe tomatoes
1 jalapeno chile pepper -- to 4 peppers, to taste
1/2 medium white onion -- cut into 1/4-inch dice
1 garlic clove -- minced
1/4 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice -- or to taste
salt and freshly ground black pepper -- to taste

Char the tomatoes and jalapenos until the skins are black over a hot
barbecue grill or an open gas flame, or under the broiler, or in a hot
cast-iron skillet. Let cool. Scrape off the burnt skin with a paring
knife. Seed the tomatoes and cut into 1/2-inch dice. Seed the chilies and
finely chop. (For a hotter pico de gallo, leave the seeds in.)

Combine the tomatoes, chilies, onions, garlic, cilantro, lime juice, salt
and pepper in a nonreactive bowl and toss to mix. Correct the seasoning,
adding salt or lime juice to taste.

Makes 1 1/2 to 2 cups (about 20 one-tablespoon servings).

AuthorNote: the name of this tangy salsa literally means "rooster's beak"
in Spanish. The tomatoes can be grilled on a grill, roasted over an open
gas flame, charred under a broiler, or even roasted in a hot skillet. (To
char a tomato over an open gas flame, skewer it with a carving fork, and
slowly turn it over a flame.)
If you're in a hurry, you can combine the ingredients without charring.

Cuisine:
"Spanish"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 3/4 cups"
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Per Serving (excluding unknown items): 5 Calories; trace Fat (8.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0