This time next week, I will be on a plane to Los Angeles. I have been lucky enough in life to have done some major travelling and I will safely say that L.A. is the most inspiring place, food wise.
Admittedly, I have only ever been in Summer so I am intrigued to see what it is like in Winter, but in Summer, it simply has the best produce I have ever tasted. The weather is PERFECT for growing the tastiest veg you can get.
L.A. has a MAJOR Mexican influence and it was there that I had pico de gallo for the first time. Pico de gallo is served with pretty much everything there!
It is basically a salsa, but as the emphasis is on the raw veg over a liquid, it is more of a food addition than a condiment. It can be used as a main ingredient in tacos and burritos, it can go with chips as a snack, it can be used with beans on toast, I even used this batch with some brown rice and a vegan schnitzel.
As the ingredients are so few, it is ESSENTIAL to make sure you get as high quality veg as possible, especially the tomatoes. I believe the original recipes have white onions but I used red here, I figure as long as it sticks to the ‘colour of the Mexican flag’ rule, it should be OK.
This is also a great recipe to customise. You can try a variety of different ‘acids’, instead of lime, add avocado or peppers and the jalapenos can be exchanged for red chillies or even jarred jalapenos and the pickle juice.
This is the best base though and what I use 99% of the time.
Makes a buttload. Half ingredients for smaller families.
- 4 red tomatoes, cored and diced
- 1 red/white onion, diced as thinly as possible
- 2 jalapenos, deseeded and diced thinly
- handful of coriander, chopped
- juice of 1 lime (more if you want it)
- salt and pepper
- Simply add all chopped ingredients to a large bowl, season with salt and pepper, add lime juice and mix well.
Red Hot Chili Peppers “By The Way”
Whenever I travel to Los Angeles, I nearly always end up reading ‘Scar Tissue’ – Anthony Kiedis’ autobiography to get in the mood! I haven’t done that this time, but, I have been listening a lot to this album. A perfect Californian album to get you in the mood for the place or the food!