¼ cup rice wine vinegar
¼ cup red wine vinegar
1 tbsp sugar
2 tsp sea salt
3 dried allspice berries
2 bay leaves
6 onions, finely chopped, rinsed in cold
water, and drained
2 carrots, finely chopped
1 red bell pepper, seeded and
finely chopped
4 fresh red jalapeño or serrano chilies,
seeded and finely chopped
fresh cilantro, mint, or flat-leaf parsley,
finely chopped
1Bring the rice wine vinegar, red wine vinegar, sugar, salt, allspice, and bay
leaves to a simmer in a covered heavy saucepan over medium-high heat,
then remove the pan from the heat.
2Pack the onion, carrot, red pepper, and chilies into a large sterilized glass jar
or container with a secure-fitting lid, and pour the vinegar mixture over the
top. Let cool at least 4 hours before using. (The pico de gallo will keep for a long
time, but must be refrigerated once opened.)
3Before using, mix the vegetable pickle with the chopped fresh herbs.
Serve as an accompaniment to grilled or roasted meat, or the Seafood
Empanadas
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