Roasted Tomato + Crispy Cilantro Pico de Gallo Recipe
Nothing enhances the beauty of the outdoors during spring and summer and captures the culinary essence of these seasons like a freshly-grilled cut of meat, chicken or pork.With the time for backyard barbecues, beach cookouts and lakeside picnics fast approaching, award-winning, Miami, Florida-based Chef Adrianne Calvo has put her trademark Maximum Flavor twist into the highly popular garnish, Pico de Gallo. The medley of various vegetables and herbs notably enhances the flavor of a wide variety of dishes, and Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo brings a new delicious dimension to this traditional favorite.
Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo embodies the current trend of a multi-cultural, global approach to all things culinary, as well as an embracing of fresh, natural ingredients. The added step in Chef Adrianne’s recipe ofoven roasting the tomatoes raises the level of “umami” (the fifth flavor) naturally, adding a unique dash of succulenceto what is already a mouth-watering selection.
Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo not only serves as the ideal complement to your favorite meat, chicken or pork dish, but can also be enjoyed with some crispy tortilla chips. This recipe makes 2 servings.
Roasted Tomato + Crispy Cilantro Pico de Gallo Recipe
1 cup red cherry tomatoes, halved
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 tablespoon olive oil
1 tablespoon jalapeno, seeded, deveined, minced
1 tablespoon lime juice
1/4 cup white onion, minced
1/2 cup cilantro
Kosher salt and pepper, to taste
Preheat the oven to 450 degrees F. Place the tomatoes in a small mixing bowl and toss them with salt, sugar, and olive oil then, transfer onto a baking sheet. Roast tomatoes in oven for 12-15 minutes. Set aside. Preheat a fryer (or pot with oil) to 375 degrees F. Flash fry the cilantro for 20 seconds . Drain onto a plate lined with paper towel. Rough chop the roasted tomatoes. In a mixing bowl, combine, tomatoes, onion, jalapeno, lime juice, and season with salt and pepper to taste. Add crispy cilantro right before serving.
Bio: Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar. For more information, visit Chef Adriannes online.
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