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Carolina Kitchen: Pico De Gallo

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Carolina Kitchen: Pico De Gallo

by Chupacabra, Chef Elijah Scott

by Chupacabra, Chef Elijah Scott

Ingredients

  • 2 tomatoes
  • 2 yellow tomatoes
  • 1 cucumber
  • 1 zucchini
  • 1 bunch cilantro
  • 1 red onion
  • 1 cup red wine vinegar
  • 3 limes juiced
  • salt and pepper

Instructions

  1. Dice and chop all ingredients into a bowl
  2. Mix with vinegar and lime juice,
  3. Serve with corn tortilla chips.

Blue Masa Corn Tortillas (makes 4-6 size depending)

Ingredients

  • 2 cups masa
  • 4 Tbl bacon fat (or vegetable shortening)
  • Pinch salt and pepper
  • 3/4 cup water

Instructions

  1. Combine all ingredients and mix, add more masa or water until a wet dough is achieved.
  2. Place dough in-between two pieces of parchment paper that has been sprayed with cooking spray.
  3. Roll the dough out until very thin.
  4. Use a cookie cutter or mold to cut the dough to desired diameter.
  5. Cook in a dry pan on med low heat for 30-40 sec on each side then serve.
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