Servings: 6 serving
Equipment
Ingredients
Instructions
- Begin by selecting ripe, firm tomatoes. Wash 4 medium-sized tomatoes under cold running water and pat them dry with a clean kitchen towel.
- Core the tomatoes deeply to remove any green parts and seeds, taking care to preserve as much of the flesh as possible.
- Dice the tomato flesh into 1/4-inch pieces and transfer them to a medium-sized mixing bowl.
- Wash 2 fresh jalapenos, and wearing gloves to protect your hands from capsaicin, finely mince them. Remove seeds to reduce the heat level if desired.
- Add the minced jalapenos to the bowl with the diced tomatoes.
- Wash a bunch of fresh cilantro under cold running water, shake off excess moisture, and pat dry with a paper towel. Finely chop enough leaves and tender stems to measure about 1/3 cup.
- Add the chopped cilantro to the tomato and jalapeno mixture.
- Take 1 large avocado, cut it in half, remove the pit, and, using a spoon, scoop out the flesh. Dice the avocado into cubes similar in size to the tomatoes and add them to the mixing bowl.
- Zest 1 lime, ensuring only the green part is removed, avoiding the bitter white pith beneath.
- Juice the zested lime and mix 2 tablespoons of lime juice with the zest, whisking them together.
- Finely chop 2 tablespoons of fresh chives and incorporate them into the pico de gallo for a subtle onion flavor.
- Drizzle 1 tablespoon of melted ghee over the ingredients, bringing rich, buttery notes to the pico de gallo without overpowering its freshness.
- Gently fold all the ingredients together until well combined, taking care not to mash the avocado pieces.
- Allow the pico de gallo to sit for 10 minutes at room temperature for the flavors to meld together before serving.
- Taste the pico de gallo, and if necessary, adjust the seasoning by adding more salt or lime juice as needed.
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06/10/2024 10:45 am GMT
