Tag Archives: dip

Chunky Pico De Gallo

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Chunky Pico De Gallo
I can’t believe it took me so long to share one of my favourite things to eat with you friends! However, summer is upon us, and since even England is reluctantly warming up, it calls for colourfully fresh outdoor dining.

This salad is something that appears on our table any season of the year but tastes best in the summer when the tomatoes are ripe and flavourful. It comes in many incarnations as long as there are the major players present-tomatoes, onions, cilantro, garlic, chillies and lime juice. The rest is variable and optional. I usually make it into a fresh salsa but once in a while I change it up and add  various beans, corn and such. You can use it as a filling for your burritos and fajitas but you can also eat it as a salad. My kids called it a dip because they were dipping tortilla chips into it. Whatever you call it, this concoction is bursting with flavours, vitamins and is out-of-this-world delicious.

Chunky Pico De Gallo
Ingredients:

  • Cherry Tomatoes (red and yellow)- 2 large handfuls
  • Red Onion-1 small
  • Garlic-2 cloves
  • Cilantro- a bunch
  • Red Chilli (minced)-1
  • Lime Juice (I was out of limes and used lemons!)- from 1 lime
  • Green Onions-3
  • Chick Peas/Black Beans- 1 can
  • Green Lentils (optional)-1/4 cup
  • Corn- 1 cup
  • Avocado (diced)-1
  • Salt to taste

Method:

Half or quarter the cherry tomatoes, dice the red onion finely, mince the garlic cloves and red chilli, then add chopped cilantro, sliced green onions and lime juice. To the mixture add the beans/chick peas, lentils, corn and salt. Mix everything and taste for the right balance of spices. You can see that this is hardly an accurate recipe and more of an idea. I like my pico de gallo spicy but you can skip or half the amount of onion and garlic if you prefer a milder version.  Add diced avocado right before serving to avoid browning.

This Pico De Gallo is truly a flavour winner and packed with power foods like chick peas, lentils and avocado. My kids were scarfing it down, having completely forgotten that they can’t stand tomatoes!

Chunky Pico De Gallo

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Cilantro and Walnut Dip

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Cilantro and Walnut Dip
The barbecue season is here and I am always on the lookout for a new side dish to complement my grilled meat and especially dips. Who doesn’t love to dunk a cracker or a chip into something flavourful. I stumbled upon this dip accidentally while testing a new recipe for the green bean salad. When I tasted the dressing I immediately knew I made a cracker dip!

Ingredients:

  • Walnuts-1/2 cup
  • Fresh Cilantro-half a bunch (1/4 cup chopped)
  • Garlic cloves- 2-3
  • Red Wine Vinegar- 2 tbsp.
  • Fresh Lemon Juice- 2 tbsp.
  • Water- 1 tbsp.
  • Salt- a good pinch
  • Olive Oil- 4 tbsp.
  • Red Onion- 1/2

Method:

In a food processor or a blender combine all the ingredients, except the onions and blend them well until you have a homogenous paste, very much like Italian pesto. Chop the onion finely and put it in the dressing.{ I sliced mine because they were meant to go in the greens bean salad} Let stand for 30 minutes. This time allows the flavours to blend and the onions get slightly pickled. The acidity in vinegar and lemon juice neutralise the bitterness of the onion and enhance the flavour.

Serve with crackers, tortilla chips or crudités.

Cilantro and Walnut Dip