Pickled Pico de Gallo

Soft tacos have become very popular in my house. I’m always making homemade flatbreads, so to fill them is quite easy. And every time, I seem to do one or two things a little different. Last night, I decided to make a pico de gallo, but I didn’t have limes, so I did a little twist on a Hungarian pickled tomato salad. I also used some of my Oven-Dried Tomatoes to add extra flavour and to vary the textures in it.

Pickled Pico de Gallo

4 medium tomatoes (or 20-25 cherry tomatoes), cut into 2cm/1″ pieces, pulp and seeds removed (reserve pulp/seeds for another purpose like fold into mayonnaise or work into a stew or soup)

1/4 cup Oven-Dried Tomatoes (or chopped sun-dried tomatoes if you don’t feel like drying your own)

1 tsp oil

1 medium onion, peeled and chopped

1/2 tsp salt

1/2 fresh red chilli, finely chopped

   In a small pot over medium high heat, add the oil, onions and salt. Stir and sauté for 7-10 minutes until starting to soften and lightly brown. Reduce the heat to medium and continue to stir for another 5-7 minutes. If the onions start to stick too much to the bottom of the pot, add a few tablespoons of water and scrape the bottom of the pot. Keep stirring and sautéeing for another 5-7 minutes, gradually reducing the heat to medium low. When the onions are deeply golden, set them aside to cool.

For the Maple Vinegar Dressing:

1 tbsp maple syrup

2 tbsp vinegar

2 tbsp water

1/2 tsp salt

   For the dressing, whisk together all of the dressing ingredients in a small bowl. Set aside.

To assemble:

   Place the tomatoes (both fresh and dried), chillis, cooled caramelized onions and Maple Vinegar Dressing in a medium bowl, Stir together with a spoon or combine with your fingers. Allow to sit and quickly pickle for about 20-30 minutes. Makes about 2 cups/500mL. Enough to serve 3-4 as a condiment to soft tacos or a starter with chips.



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