;)
al fresco in february
Posted by Erika in rad*kitchen
This is usually the point during our long winters, at which I start to bug out. Full on crazy pants lunacy. The mailbox is full of seed catalogs and the glossy food mags start to roll in with sexy shots of asparagus on their covers. Meanwhile, we are in a daily cycle of snow, thaw, bitter cold, not-so cold. I don’t even really love hot weather, but I do love all the things that warm weather brings. Tasty treats, amazing berries, and don’t even get me started on tomatoes. But I’m a long way from that here in February, as I sit watching the snow come down outside my window.
Is there a remedy for this mid-winter malaise? I cannot say for sure, but I’m trying to fend it off with pico de gallo (fresh salsa) today. This is a snap to make, takes about 10 minutes (or less), and will get some summer flavors in your mouth. Fast!
While I could chop and mince everything individually, as I sometimes do for a chunkier texture, I also like this made in the food processor. Have I mentioned that the weather is making me feel lazy?
You will need:
28 oz can diced tomato
1 large sweet onion
3 medium tomatillos
1 small chipotle (canned in adobo)
2 jalapenos, seeded
1/3 bunch cilantro (less if you like, or none at all if you hate it)
2 limes
1 tablespoon agave syrup
2 teaspoons salt
First, tomato
Next, onion ( I pre-chopped some of the larger ingredients because I pulsed this mixture…..it’s pico, not soup.)
Tomatillos…peel off husks and rinse if necessary…they can be really sticky.
Peppers
I know chipotles aren’t considered fresh peppers, but they add such a nice smoky effect and bite.
To this mixture, add your fresh cilantro, agave, salt, and the juice of ONE THOUSAND LIMES. Not really, just two.
Pulse a few times until it looks blended.
Check and adjust seasoning if necessary and serve immediately.
This is actually a fairly mild pico, but has bright flavors and goes well with lots of dishes. This batch is fairly large but is easily halved for a smaller amount, as this will only keep for a few days, refrigerated.
I think I’m going to fix a margarita, and pretend that I’m enjoying this snack on my patio.
