Growing Chefs! Ontario Pico De Gallo
Pico De Gallo
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Using a sharp knife, cut the tomatoes in half lengthwise. Remove the core. Scoop out the seeds. Slice the tomato into thin, 1 centimeter strips, and then into 1 centimeter cubes.
Cut the onion in half and remove the skin. Make long thin cuts, following the lines on the onion, but not all the way through the root. Cut across these cuts to finely. dice
Cut the green pepper in half and remove the seeds and pith. Dice finely.
Peel and cut around the core of the mango. Dice into 1 centimeter cubes.
Remove the leaves of the cilantro and chop finely, discarding the stems.
Combine all ingredients in a mixing bowl and juice the limes, then with salt and pepper. season
Camarones en Tostones
Tostones, double fried green plantains, can be topped with anything or dipped in your favourite condiment, but there is something about combining flavourful shrimp topped with a delicious cilantro salsa that takes you right to the Caribbean coast.