Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo embodies the current trend of a multi-cultural, global approach to all things culinary, as well as an embracing of fresh, natural ingredients. The added step in Chef Adrianne’s recipe ofoven roasting the tomatoes raises the level of "umami" (the fifth flavor) naturally, adding a unique dash of succulenceto what is already a mouth-watering selection.
Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo not only serves as the ideal complement to your favorite meat, chicken or pork dish, but can also be enjoyed with some crispy tortilla chips.
“I believe in soaking in all that spring and summer has to offer—sunshine, the outdoors and great food,” said Chef Adrianne. “This recipe is a natural fit with all of those awesome aspects of what is a terrific time of year, and it’s easy to prepare too!”.
Photo and recipe courtesy of Chef Adrianne Calvo
- 1 Cup red cherry tomatoes, halved
- 1/4 Teaspoon kosher salt
- 1/4 Teaspoon granulated sugar
- 1 Tablespoon olive oil
- 1 Tablespoon jalapeno, seeded, deveined, minced
- 1 Tablespoon lime juice
- 1/4 Cup white onion, minced
- 1/2 Cup cilantro
- Kosher salt and pepper, to taste
Preheat the oven to 450 degrees Fahrenheit.
Place the tomatoes in a small mixing bowl and toss them with salt, sugar, and olive oil then, transfer onto a baking sheet.
Roast tomatoes in oven for 12-15 minutes. Set aside.
Preheat a fryer (or pot with oil) to 375 degrees Fahrenheit. Flash fry the cilantro for 20 seconds .
Drain onto a plate lined with paper towel.
Rough chop the roasted tomatoes.
In a mixing bowl, combine, tomatoes, onion, jalapeno, lime juice, and season with salt and pepper to taste. Add crispy cilantro right before serving.