Well, I challenged myself to create a new recipe for salsa. Then I went to a competition at the Discover Sycamore Farmers Market. There were five contestants and three prizes. I did not win a prize. What does that mean? Jesus Romero kindly said that everyone had wonderful salsa and that people like different tastes. A couple of people told me that they liked mine and it should have won. I guess the most important thing is that I had fun and I like what I make.
I did and I tried something new.
I share my recipe with you here. If you don't like it, throw it out and don't make it again. If you like it; I am glad. It is the best time of year to make Pico de gallo in the Midwest.
Roasted Peppers Pico de gallo
6-8 Roma tomatoes
3 cloves of garlic
1/2 medium yellow onion
1 jalapeno pepper
1 Serrano pepper
1 Hungarian hot pepper
1 1/2 tsp. cocoa powder
1/2 tsp salt
The juice of 1 small lime
Blue corn chips or any tortilla chips you like.
Start the grill. When hot, put peppers on the grill with a pair of tongs. Allow them to brown and turn them on all sides until well grilled. Take them off the grill and put them in a paper bag. Close the bag. Inside at a cutting board dump out the peppers. Wearing a pair of plastic gloves, cut open the peppers remove the seeds, and stems. Then allow to cool completely. They are small, they don't take very long.
Chop the tomatoes, onion, and garlic. Combine in a bowl. Cop the cooled peppers and add to the mix. Add the cocoa powder, salt and lime juice. Mix it all together.
Scoop into a nice serving dish and it is ready to serve with the chips.
