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Wednesday, January 28, 2009

Jen's Salsa or is it Pico de Gallo?

Ding-dang...I slacked on getting the recipe to you and I have been scolded so here you go and please, modify to your tastes--more heat, more juice (add a bit of o.o.) etc.

2-3 ripe, organic tomatoes
2 cloves garlic, minced
1/3 red onion, finely diced
1/2 red or green bell pepper, diced
½ jalapeno, minced, no seeds unless you want extra heat
4 tablespoons fresh cilantro
Juice of one lime
1 cup corn kernels-fresh, if possible or a cup frozen, thaw first.
salt and pepper to taste BUT remember, chips/pretzels etc have salt.

1. Chop all of the ingredients above.
2. Place 1/2 the tomatoes into a food processor (I have a mini chopper) along with the jalapeno, cilantro, 1/2 garlic, and lime juice. Pulse until well mixed and some of the juice from the tomatoes has mixed with the lime juice.
3. Pour into a bowl, add the remaining ingredients, mix well. Season lightly.
4. Refrigerate at least 2 hours, overnight is even better, adjust seasoning.
5. Enjoy as is or create the best dip ever! Serve with some baked tortilla chips, whole wheat baguettes or pretzels crisps.


RebeccainGermany said...

Thanks so much for posting this! I can´t wait to try The Dip!!

Anna at Hank and Willie said...

sounds great and perfect for this weekend!

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