Chef Elaine and I made the fresh Pico De Gallo (Spanish translation: Rooster´s Beak) shown below during our shore excursion in Cozumel. We chopped up Roma tomatoes and white onion then finely diced a serrano pepper and cilantro. That was combined with some lime juice and salt to make a tangy, delicious salsa. Later we added some of this to a rough-smashed avocado to make a binge-worthy chip-dipper.
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